| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Copycat, Red lobster |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh mushrooms; approximately 35-40 |
| 1/4 |
c |
Celery; finely chopped |
| 2 |
tb |
Onion; finely chopped |
| 2 |
tb |
Red bell pepper; finely chopped |
| 1/2 |
lb |
Crab claw meat |
| 2 |
c |
Oyster crackers crushed |
| 1/2 |
c |
Cheddar cheese; shredded |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
ts |
Old Bay Seasoning |
| 1/4 |
ts |
Black pepper; ground |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg |
| 1/2 |
c |
Water |
| 6 |
|
White cheddar cheese; slices |
INSTRUCTIONS
1) Preheat oven to 400 degrees 2) Sauti celery, onion, and pepper in butter
for 2 minutes, transfer to a plate and cool in the refrigerator 3) While
vegetables cool, wash mushrooms and remove stems 4) Set caps to the side
and finely chop half of the stems. Discard the other half of the stems or
use elsewhere 5) Combine the sautéed vegetables, chopped mushroom stems,
and all other ingredients (except cheese slices) and mix well 6) Place
mushroom caps in individual buttered casseroles or baking dishes (about 6
caps each) 7) Spoon 1 teaspoon of stuffing into each mushroom 8) Cover with
sliced cheese 9) Bake in oven for 12-15 minutes until cheese is lightly
browned.
Recipe by: Red Lobster Web Site
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 7,
1998
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