Crab Stuffed Mushrooms
This elegant and delicious dish is the perfect appetizer for seafood lovers.
lump crab meat
large portabella mushroom caps
Italian flat leaf parsley
garlic bread crumbs
freshly chopped tarragon
Light grill or oven and set up for indirect heat. Establish temperature at 350°F.
In a small sauté pan, melt 1/4 stick of butter over medium heat, add shallots and sauté for 3 minutes.
Add chopped tarragon and sauté an additional 2 minutes.
Deglaze the pan with 1 cup white wine and reduce for 1 minute.
Pour liquid into mixing bowl and set aside to cool for 10 minutes.
Unwrap and clean off mushrooms by lightly dusting them with a paper towel.
Using a small spoon, scoop out stem and underside of the mushroom caps. Discard stems.
Put caps in cast iron skillet and place a pad of butter in each cap.
In a medium sized mixing bowl, combine remaining stuffing ingredients with sautéed shallots and mix.
Gently fold lump crab meat into stuffing mixture.
Using a spoon place a large scoop of mixture into each mushroom cap.
Top each with mound of crab with a pinch of Parmesan cheese and a dash of Old Bay.
Place cast iron pan on grill, close lid, and let cook for 15 minutes. Remove from heat and serve immediately.
Crab Stuffed Mushrooms https://www.grillseeker.com/2019/02/crab-stuffed-mushrooms/