I've fallen behind in the schedule of our Small Bites group but I'm almost back on track. I still have to make my ginger appetizer and will make it sometime in the next few days.
Mushroom was Candi's pick for Sunday November 8. I love mushrooms and eat them very often. My favorite is the shiitake mushroom which I eat at least twice a week, mostly for its medicinal properties.
I made this recipe two weeks ago right after my husband had returned from a trip to Key West, Florida. He brought ten pounds of fresh crab claws. He didn’t want to freeze them so we ate crab all week long.
The recipe from The Essential Fingerfood Cookbook.
24 small cap mushrooms
1 oz butter
4 spring onions. chopped
6 ½ oz crab meat
2 tablespoons lemon juice
½ teaspoon chili powder
1 cup sour cream
1 oz Parmesan, grated
4 oz Cheddar cheese, grated
pinch of paprika
Preheat the oven to 350 degrees. Remove the mushrooms stalks and chop finely; set aside. Place the mushroom caps on a baking tray.
Combine in a bowl the butter, spring onion, crab, lemon juice, chili powder, and freshly ground pepper, to taste.
Mix in the mushroom stalks, sour cream and Parmesan. Spoon even amounts into the mushroom caps and sprinkle with the combined Cheddar and paprika.
Bake 5-6 minutes, or until the cheddar has melted and the mushrooms heated through. Serve warm.