Clay's Kitchen : Fungus and Algae Recipes (Mushrooms and Seaweed Recipes)

Fungus and Algae Recipes (Mushrooms and Seaweed Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Cajun Crab Caps

Recipe from: Oh Deer
Servings: 2 to 4

12 ounce package of mushrooms, cleaned and stems pulled
1 tablespoon butter
½ cup crab meat, chopped fine
1 to 2 tablespoon parmesan cheese
1 teaspoon cajun seasonings

Place the mushroom caps in a baking dish, open side up. Next, melt the butter in a small sauté pan over a medium high flame. Add the crab meat, the parmesan cheese and the Cajun seasoning. Stir it all together to heat it through. Using the tip of a teaspoon, stuff the mix into the caps. Bake in a preheated 400°F oven for about 10 minutes or until the mushrooms give when the sides are pinched. Serve from an attractive platter.

Place the crab meat in a colander and squeeze any excess moisture from it prior to adding it to the sauté pan. You can use Snow Crab, Alaskan King Crab or, in a pinch, imitation crab meat. There are several types of cajun seasonings to choose from. Check out the choices in the spice section of your supermarket.

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