Eddie Martini’s Crab Stuffed Mushroom Caps
Created by:
Chef Jason Tofte
8612 Watertown Plank Road
Wauwatosa, WI 53226
(414) 771-6680
Notes:
This simple, savory recipe can function as either appetizer or an entree.
We recommend using button mushrooms for appertizers and large portabella mushroom
caps as an entrée.
Ingredients:
- 10 Portabella or large button mushroom caps, cleaned
- 1 Lb. Lump or preferred crabmeat
- 1t Chopped garlic
- 1 Large egg
- 1T Dijon mustard
- 1/2 Cup Mayonnaise
- 1T Hot sauce
- ½ Cup Bread crumbs
- 1T Worcestershire sauce
- 2T Fresh chives, chopped
- Extra virgin olive oil
- ¼ Cup Parmesan cheese, grated
Whisk Dijon mustard, hot sauce, mayonnaise, Worcestershire, and chives
in a large bowl. Fold in crab and breadcrumbs,
being careful not to over mix. Stuff mushroom caps with crab
mixture. Drizzle with olive oil.
Bake at 400 for 10 minutes.
Remove from oven and sprinkle with grated Parmesan.
Serve immediately.