These are tasty little treats perfect for dinner parties, parties or to simply horde to yourself. Of course, your friends will love you if you share. 😉
Several years ago Bay Lady & I catered my Dad’s 82nd Birthday party for 26 some-odd people.
We hardly ever cater events except, of course, for Dad and a couple of very dear friends. We spent several days preparing for the party. We packed up my kitchen knives and various kitchen tools I would need along with the various items we had pre-prepared and other food stuffs that we packed into a large cooler. We also packed up 20 or so bottles of wine from the cellar knowing for certain we would need some libations when the prep work was over. We then made the 90 minute trip to Corsicana where he lives and the real work began. Thankfully, we had the foresight to go down the night before. Whew!!! These things are a whole lot of work. We worked on prep when we got there, the next morning and finally started cooking the satays and seared tuna around 5:30 p.m. Once the basic prep was done and the cake made Baby Lady painstakingly took care of the tediously beautiful canapés while I cooked the protein. The guests then arrived and Dad played host to his friends. The party was a smashing success and (we were told) was the talk of the town for several weeks thereafter. We served a variety of homemade canapés, Seared Ancho Crusted Tuna with Fig Lime Glaze, Jalapeños & Cilantro, Chicken and Pork Satay, and these tasty little treats. Dad loves deviled crab and mushrooms so these were his special treat and they were very, very tasty, full of flavor with a little heat on the end – just the way I like them.
We hadn’t thought much about these stuffed mushrooms since then until recently Baby Lady asked if I would make them. I said, sure. Why not? So, off to the store I went to buy the crabmeat and fresh cremini mushrooms. When I got back this is what I did.
- 1 lb lump crabmeat
- 3 cups seafood stock, reduced to 1-1/2 cup
- 1/4 lb (1 stick) unsalted butter, divided
- 2 Tbsp olive oil
- 1/2 cup onions, diced
- 1/2 cup bell peppers (preferably red), diced
- 1-1/2 tsp garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 Tbsp hot sauce (I use my pickled pepper hot sauce but Tabasco works well, too)
- 1 tsp fresh thyme leaves
- 3/4 cup fine, dry bread crumbs
First thing first, add the seafood stock to a sauce pot over medium heat and reduce to 1-1/2 cups.
While the stock is reducing, mix the thyme, black pepper
and sea salt in a ramekin, Set aside until needed.
Now, add 1/2 stick of butter to a small dutch oven.
followed by the olive oil.
Heat the oil and melt the butter over medium-high heat. Then add the onion
Cook over medium-high heat for roughly 4 – 5 minutes. Now add the ramekin of seasonings
and hot sauce.
Let this cook for 3 minutes stirring often. Next, add the reduced stock
Cook for 5 minutes without stirring. Now, add the crabmeat and cook an additional 5 minutes stirring often.
Stir in the breadcrumbs and cook another minute stirring constantly so as not to scorch.
Remove from heat, add the remaining butter, cut into cubes, stirring until melted and incorporated into the mix.
Set aside until ready to stuff. You can make this a day in advance.
Next, stem the mushrooms leaving only the cap, and brush with oil.
Using a small scoop, fill the mushroom caps with the crab filling.
Place on a lightly oiled sheet pan and bake at 450 F for 15 minutes until lightly golden brown.
Serve & enjoy! 🙂