Crab Stuffed Mushrooms
16 ounces medium to large mushrooms
5 tablespoons butter, divided
3 tablespoons finely diced celery
3 tablespoons finely diced green onions
1 teaspoon minced garlic
8 to 10 ounces lump crab meat
Juice from half a small lemon
1 teaspoon Tony Chachere’s Original Creole Seasoning
3 to 4 tablespoons real mayonnaise
2 teaspoons pimiento, drained well (optional)
1 cup shredded Swiss cheese, divided
1/2 cup crushed buttery crackers
Preheat oven to 375 degrees. Line a baking sheet with foil and spray with cooking spray
Melt 3 tablespoons butter in a skillet over low to medium heat. Add celery and onion and sauté on low heat for a couple minutes or until the veggies just start to get soft. Add garlic. Cook another 30 seconds. Set aside to cool.
Arrange mushrooms on baking sheet lined with foil or parchment paper.
In a bowl add crab meat. Squeeze a little fresh lemon juice over the top of it. Add cooled veggies and butter mixture, Tony Chachere’s Original Creole Seasoning, mayonnaise, pimientos, and 1/2 cup shredded Swiss cheese.
Stuff each mushroom cap with the crab mixture.
Melt remaining 2 tablespoons butter. Place crushed crackers in a bowl and add melted butter. Gently mix. Sprinkle the remaining Swiss cheese over each mushroom cap. Next, sprinkle a little of the buttery cracker mixture on top of each mushroom.
Bake for 12 to 18 minutes or until golden.
Serve immediately on a platter with fresh lemon wedges and garnish with parsley.
Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 6 to 8