Chilean Crab Meat
A delicious savory seafood appetizer that is sure to please your guests. This recipe is simple to make and looks amazing.
1/2 pound Seatech Chilean Crab Meat
24 fresh crimini or similar mushrooms
3 Tbsp minced chives
3 Tbsp melted butter
1 package cream cheese (8 oz.), softened
1/2 cup panko bread crumbs
1/2 cup shredded Monterey Jack Cheese
Zest of one lemon
Juice of 1/2 of a lemon
Seasoning salt to taste
2 Tbsp olive oil
Preheat oven to 400⁰F. Remove the mushroom stems and place caps to the side. Dice mushroom stems and saute them in olive oil until soft and heated through about 3 minutes. Set aside to cool off.
Place cream cheese, panko crumbs, lemon zest, chives and lemon juice into a bowl and mix thoroughly.
Pick over crab meat to ensure there is no shell. Add the crab meat to the bowl and gently mix in with the other ingredients. Add seasoning salt to taste.
Coat the outside of mushroom caps with the melted butter and arrange cavity side up in a 9x13 baking dish. Stuff cavities with crab meat mixture and top with Monterey Jack cheese.
Bake uncovered for 15 to 20 minutes until cheese is melted and lightly browned. Serve warm.
Pour 1/4 of a cup of white wine into the baking dish for additional flavor.
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