Red Lobster Lobster and Crab Stuffed Mushrooms
- 2 Tbsp butter
- 2 Tbsp celery, minced
- 1 Tbsp onion, minced
- 1 Tbsp red bell pepper, minced
- 2 lbs mushrooms
- 1 cup oyster crackers, crushed
- 6 oz cooked lobster meat, chopped
- 1/4 pound cooked fresh crab meat, picked over and shredded
- 1/4 cup white Cheddar cheese, shredded
- 1 large egg
- 2 Tbsp water
- Old Bay Seafood Seasoning
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 3 Tbsp olive oil
- 2/3 cup white Cheddar cheese, shredded
Heat the oven to 400° F.
Melt 2 Tbsp butter in skillet over medium heat. Add 2 Tbsp minced celery, 1 Tbsp each minced onion and red bell pepper. Cook 2 minutes, until tender; cool.
Remove stems from 2 lbs mushrooms; finely chop half the stems (about 1/4 cup). Reserve remaining stems for another use.
Combine celery mixture, chopped stems, 1cup oyster crackers, crushed, 6 oz cooked lobster meat, chopped, 1/4 pound cooked fresh crab meat, picked over and shredded, 1/4 cup shredded white Cheddar cheese, 1 large egg, 2 Tbsp water, Old Bay Seasoning, and 1/8 tsp each garlic powder, salt and pepper in bowl.
Grease two large jellyroll pans. Brush caps with 3 Tbsp olive oil. Sprinkle caps with salt. Stuff caps with lobster-crab mixture. Arrange caps in prepared pans. Divide and top with 2/3 cup shredded white Cheddar cheese. Bake 12 minutes, until lightly browned. Makes about 50 mushrooms.Makes 4 Source:
Submitted by: Recipe Group Member
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