Looking for a fantatsic recipe for Easter appetizer!
I know you're asking for crab cakes, but here's a wonderful crab stuffed mushroom recipe that I made for an appetizer on New Years Eve.
* Exported from MasterCook *
Crab Stuffed Mushrooms
Recipe By :
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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18 medium mushrooms (about 1 pound)
7 ounces crab meat
5 green onions with tops -- finely chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried savory
ground black pepper
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
grated Parmesan cheese
1 Preheat the oven to 350 degrees F (175 degrees C).
2 In a medium bowl, combine crabmeat, green onions, herbs, and
pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well
combined. Refrigerate filling until ready for use.
3 Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out
the gills and the base of the stem, making deep cups. Discard gills
and stems. Fill the mushroom caps with rounded teaspoonfuls of
filling, and place them in an ungreased shallow baking dish. Sprinkle
tops with Parmesan and paprika.
4 Bake for 15 minutes. Remove from oven, and serve immediately Makes 6
Recipe by Wilma Scott, AllRecipes.com
Wilma says: This tasty appetizer seasoned with thyme, oregano, and
savory. Choose good sized mushrooms, about 2 inches across. When
cleaning mushrooms, don't run them under water. They are like little
sponges, and will absorb it; just wipe them clean with a damp towel.
The filling can be made with fresh, canned, or imitation crabmeat. If
using canned, be sure to rinse it first.
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NOTES : Made 12-31-07 Halved recipe and filled three portabello mushrooms caps (stems and gills removed). Brushed the caps with oil and parbaked at 350F for 15 minutes, then filled and baked for antoher 15 minutes. Used canned lump crabmeat, rinsed and drained.
Cookingrvc posted this on a request you had in Nov., 2006 & looks wonderful:
Sue's Crab Cakes with Mustard Mayo Sauce
Lots of crab and just enough bread to hold it all together.
I have made these ahead of time and just reheated before serving.
2 lbs. Backfin or lump crab meat (Costco has 1 lb cans)
2 C. Fresh breadcrumbs
4 large eggs
1 C. Heavy cream
1 T. Dijon mustard
4 t. lemon juice
4 t. Tarragon - dried
4 t. onion - grated
1 C. Panko plus 3 cups for coating (Janpanese
6 T. Unsalted butter
Mustard Mayonnaise Sauce (for crab cakes)
In bowl, combine crab meat, breadcrumbs, an 1 C. panko.
In small bowl, whisk eggs well and add cream, whisking.
Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well.
In a large skillet heat 1 T. of butter over moderate heat until foam subsides.
Take mounded tablespoon full of crab mixture in hand, and pat panko onto the crab cake to coat (don't try to dip it in the panko as the cake will fall apart).
Drop cake into pan and sautÃ© for 2 - 3 minutes - until deep golden.
Carefully turn over and cook 2 - 3 minutes more.
The cakes may be cooked a few hours ahead. Place on a cookie sheet and cover.
When ready to serve, reheat in 350Â° oven for 10 - 15 minutes.
Mustard Mayonnaise Sauce (for crab cakes)
1/4 C. Mayonnaise
2 1/2 t. Stone ground mustard
1/4 t. fresh lemon juice
2 t. capers (optional)
In a small bowl, whisk together ingredients. Cover and refrigerate up to 3 days ahead.
Recipe from the Manhattan New School Cookbook
2 tablespoons mayonnaise
1/2 teaspoon dry mustard
pinch cayenne pepper
dash Tabasco sauce
1/2 teaspoon salt
1 pound fresh or canned lump crabmeat
2 tablespoons minced cilantro
12 unsalted white soda crackers -- crumbled
1/2 stick butter
4 tablespoons peanut oil
2 lemon wedges
plain bread crumbs
fresh ground pepper
1/2 cup mayonnaise
1 tablespoon cilantro -- finely chopped
2 tablesoons hot sauce (I used more!)
Mix the egg in a large bowl. Add mayo, mustard, cayenne, Tabasco, salt, and pepper. Continue mixing until creamy. Add crabmeat, cilantro, and crumbled soda crackers. Toss lightly but mix thoroughly. Divide mixture into 8 portions: shape into small patties and pat with bread crumbs. Refrigerate for one hour. For Spiced Mayo: blend together the mayonnaise, cilantro, and hot sauce until creamy.
Fry crab cakes in butter and oil, turning once. Brown the cakes on each side. Serve with lemon wedges and Spiced Mayo on the side.
Thanks Ginger I had that one from Sue written down and I misplaced it...it was a very very good recipe!! Thanks all!!