"We went to Angela's house and all we got were these stinking crabs!"
"By the end of the night you WILL have crabs!"
"Who knew having crabs could be so good."
Crab Stuffed Mushrooms
24-30 baby portabella or white mushrooms
1 tbsp butter
1 tbsp olive oil
1 stalk green onions, chopped finely
1 clove garlic, minced
1 tsp lemon juice
1 C crab meat
1/4 C breadcrumbs
1/4 C crushed buttery round crackers (since I had them leftover from the crabcakes, otherwise just make it more breadcrumbs)
1 egg, beaten
1/2 tsp dried dill
1 C monterey jack cheese, divided
1/4 C dry white wine
Spray a 9x13 baking dish with baking spray. Preheat oven to 375.
Remove stems from mushrooms and dice finely. Heat butter and oil over medium heat in a medium pan. Add mushroom stems and green onions and sautee about 3 minutes. Add garlic and sautee an additional 1 minute. Remove from heat and allow to cool 5-10 minutes.
Arrange the mushroom caps out in the baking dish and spray one more time with the spray. Bake for 10 minutes.
Mix in the lemon juice, crab meat, breadcrumbs, crushed crackers, egg, dill, and 1/2 C of the cheese to the mushroom stem/onion mix.
Fill with the crab mixture, and top with the rest of the cheese. Pour wine into the bottom of the baking dish. Bake 20-30 minutes or until mushrooms are soft. (Note: I wonder if I'd used white mushrooms that I'd have to bake them for a shorter amount of time, because at 20 minutes the baby bellas were still on the raw side. Just something to keep in mind.)