14 May 2008

Cheesy Shrimpy Goodness with Bread

You know how easy it is to start with one recipe and slowly morph it into something entirely new over time? Well, I think I have a tendency to do that a lot... and this dish was no different. I definitely wouldn't file this under healthy, but I would file it under tasty and simple (and impressive). I have modified Emeril's Spicy Crab Stuffed Mushroom recipe a million different ways- I have used the filling to make quesadillas, stuffed mushrooms, dips for bread (as in this case) and slapped onto of scrambled eggs. Basically, I think the basic combination of flavors in this recipe is the perfect backdrop to whatever you have on hand.

I am posting the original recipe, but I used the idea of this dish to create the dip you see pictured above. I didn't have pickled jalapeƱos around - so I subbed fresh hot peppers. I didn't have crab - so I subbed shrimp. I didn't have mushrooms - so I subbed a cute baking dish. I also didn't have the cheese he calls for - so I subbed a variety of other cheeses that sounded good to me. So what is the same you ask? Well, I used the mayonnaise and garlic and Worcestershire sauce... and I guess that's about it! Like I said, I don't think you can really mess this recipe up - as long as you add some type of cheese and some type of heat and cook the filling in some type of vessel, you will end up with a happy stomach.

Spicy Crab Stuffed Mushrooms
Recipe adapted from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle

12 ounces white mushroms, cleaned and stems removed
1 pound lump crab meat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapeƱos
1/4 pound pepper Jack cheese, grated
1 teaspoon Worcestershire salt
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 grilledPreheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper. In a large bowl, mix together 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.


Laura said...

Would you extend that to the notion of it being good without any kind of seafood? :)

RecipeGirl said...

You're too funny :) But I think you can call this your own recipe at this point!

Josie said...

Laura- it is awesome with a ton of chopped up white mushrooms in it! I don't think I would use fancy mushrooms, and I don't know why... but yeah, you don't even need seafood :)

Lori- I know! But the original recipe is really good, so it deserves some credit :)