My Crab Stuffed Mushrooms
Paula Deen’s Crab Stuffed Mushrooms
Happy Food Star Friday everyone! Today I am doing a little twist to my regular Food Star Friday post. I decided to have some fun and do a recipe “Throwdown”. I love Paula Deen, even if her food hasn’t been the healthiest in the past. I just love her sense of humor, love for her family, and basically her joy of life. I do have to admit though, another thing I love is her crab stuffed mushrooms!! I know, I know, not the healthiest thing in the world. But hey, like I say, all things in moderation. I don’t eat them everyday so if I have a few here and there (like once a year maybe) I don’t think it is that bad right? However, I decided that I wanted to try to make one of my favorites a little healthier so I can enjoy them a little more than once a year.
Like I explained in my posts for Manic Monday and my Crab Salad Sammies, we found ourselves pleasantly surprised by a gift of 4 very large and very fresh dungeness crab last week. I was so excited. As we were cleaning them I kept nibbling. They were so tender and sweet I almost wanted to just dig in and eat them plain, but I had known, almost from the minute the crab hit my kitchen, that I wanted crab salad sandwiches and stuffed mushrooms. Once I got down to the business of planning the recipes I realized that I was very torn. I knew I loved Paula Deen’s crab stuffed mushrooms but have been trying to make things a bit healthier. So that was when my son suggested a “throwdown” between the two recipes. What a great idea right? It was a way to really be able to compare the two recipes side by side and get honest opinions.
Everyone was in the kitchen as I combined the stuffing for each recipe, commenting and wondering how it would go. Once the mushrooms hit the oven we all adjourned outside to not only beat the heat of the kitchen, but to relax and enjoy a cold drink. One the timer went *DING* the relaxing stopped. Into the kitchen we all piled to take a peek of the little beauties as they came out of the oven. Everyone wanted to grab them right then and there but I chased them outside so I could get the platters set up and the crab salad sandwiches made. As soon as I got the food on the table outside (and took my photos) they dove in.
What was the verdict? Everyone of course loved the creaminess of Paula Deen’s, well they do have cream cheese in them, but I was surprised to hear them say they loved mine as well. Mine had more crab in it so that flavor came though. At the end it was a tie. They said that there would good things about both and they would want them both again *sigh* the whole point of the “throwdown”, to have a winner!
So I guess I will need you to check them out for yourself and let me know what you think!
Crab Stuffed Mushrooms
1 pound of very large mushrooms, stemmed and the ribs carefully scraped out to make room for the stuffing
4 tablespoons butter
5 green onions, minced
1/2 red bell pepper, minced
1 pound crab meat, picked clean of shells
1 cup fresh bread crumbs
1 tablespoon seafood seasoning (I used Old Bay)
Salt to taste
Pepper to taste
1/2 cup Parmesan cheese (optional)
Preheat oven to 350 degrees F.
Chop stems and set aside. Spray a shallow baking dish with butter-flavored spray.
Melt butter in skillet, add reserved chopped stems, green onions and red bell pepper. Cook until vegetables are tender. Combine cooked ingredients with bread crumbs, crab meat, seafood seasoning, salt, and pepper. Fill each mushroom with as much as possible. Top each mushroom with Parmesan cheese, if desired. Bake for 15 to 20 minutes, until mushroom caps are tender and cheese is crispy.