Hi All! Good Morning/Afternoon/Evening, wherever you may be!
This is my first dish for Fiesta Friday, (for Fiesta Friday #21), an online party that takes place online with many food bloggers everywhere and originally created by Angie at The Novice Gardener and sometimes hosted by different people, like Jhuls and others. Jhuls invited me, so thank you for that!
There’s not much to say about this appetizer, other than it is fairly simple to make, but the return on your investment is high! (Well…at least for me, because I LOVE crab! And mushrooms!)
I was worried that the 3/4 cup mayonnaise might be too much, but it actually sort of takes a back seat and allows the crab to be the main star of the show. Also, one might be tempted to add salt, but the crab itself and the mayonnaise and capers add enough salt taste that one really doesn’t need to add more.
Serving this with a squeeze from a lemon wedge is a must, though, so don’t forget it, like I did. They were good enough without the lemon (I ate about 4 of them, but I ate 4 more of them, and the lemon really sent it to another level, I think.
I hope you enjoy it, and Happy Fiesta Friday!!
Dungeness Crab Stuffed Mushrooms
ingredients
1 pound of cremini or white mushrooms, cleaned, stems removed (save the stems for use in other dishes).
3/4 cup mayonnaise
1 pound of Dungeness, or other crab, fresh (cooked) or canned
1/4 cup chopped parsley plus a little more for garnish
1/2 yellow onion, finely chopped
1/2 cup parmesan cheese, grated, divided in two parts
freshly ground black pepper, to taste
sliced lemon wedges for service
method
Preheat oven to 375 degrees F.
Clean mushrooms with a slightly wet papaer towel, wiping the outsides of the mushroom. Cut stems. Set aside.
Combine Dungeness crab with mayonnaise. Add parsley, onion, half of the parmesan cheese, black pepper, and mix thoroughly to blend.
Gently fill the mushroom caps with the mixture. Arrange them on a baking sheet lined with parchment paper or foil and bake for 20 minutes until browned. Top each with parsley and the rest of the parmesan cheese. Serve with lemon slices for adding lemon juice on top also (strongly recommended).
Enjoy!
DAVE BAKES 
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