As far as seafood goes, we love it all, but there’s nothing better on a summer’s evening than some fresh crab meat. During a recent stop in the Octopus Islands, we got four big ones and while cleaning and devouring the succulent meat in the cockpit, decided to save the rest for a few recipes.
We had some big mushrooms on hand and after digging through the cabinets to make sure we had all the right ingredients, we decided to go with this easy and delicious recipe. So, with crab season open in British Columbia, and open or nearly so throughout Washington, here’s a great recipe to give a try when you get a few fresh ones aboard.
Crab Stuffed Mushrooms
6 to 12 large mushrooms
1/4 cup butter
1 clove garlic, minced
4 green onions, minced
1 cup soft bread crumbs
1 tablespoon chopped fresh parsley
1 cup cooked crab meat (preferably fresh)
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons grated parmesan cheese (we used cheddar, which was delicious!)
- Wash mushrooms; remove caps and set aside. Finely chop stems and set aside.
- In a medium saucepan, melt butter over medium heat. Saute garlic, onion and mushroom stems until softened, about 5 minutes. Remove from heat and set aside.
- Preheat oven to 425 degrees. Stir in bread crumbs, parsley and crab meat. Gently fold in mayonnaise, lemon juice, salt and pepper.
- Stuff mushroom caps with crab mixture and place on greased baking pan. Garnish with cheese. Bake for 10 minutes or until golden. Serve hot.
Looking for a salad to go with your mushrooms? Try this one!
This recipe was adapted from Dawn Ashbach and Janice Veal’s excellent cookbook, San Juan Classics.
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