Spicy Crab Stuffed Mushrooms (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
12 ounces white mushrooms, cleaned and stems removed |
1 pound lump crabmeat, picked over for shells and cartilage |
1 teaspoon chopped garlic |
1/2 cup chopped pickled jalapenos |
1/4 pound pepper jack cheese, grated |
1 teaspoon worcestershire sauce |
1 teaspoon hot sauce |
1/2 teaspoon salt |
1/4 cup mayonnaise |
2 ounces parmigiano-reggiano cheese, grated |
2 heads radicchio, cut in half and grilled |
Directions:
1. Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper. In a large bowl, mix together crabmeat, garlic, jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.
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