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 jalapeños 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.
Enjoy!
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 jalapeños
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.
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3 comments:
Would you extend that to the notion of it being good without any kind of seafood? :)
You're too funny :) But I think you can call this your own recipe at this point!
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 :)
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