Recipe

Spicy Crab Stuffed Mushrooms

  • Yield: 8 appetizer servings

Ingredients

  • 12 ounces white mushrooms, cleaned and stems removed
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped pickled jalapenos
  • 1/4 pound pepper Jack cheese, grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/4 cup mayonnaise
  • 2 ounces Parmigiano-Reggiano cheese, grated
  • 2 heads radicchio, cut in half and grilled

Directions

  • Preheat the oven to 350ºF.
  • Place the mushroom caps on a baking sheet lined with parchment paper. In a large bowl, combine the crabmeat, garlic, jalapenos, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano. Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.