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Tuesday, November 27, 2012

Crab Stuffed Mushrooms

Since I have been boring most of you with this blog for the past year, I realized that it was supposed to include recipes.  While most of you know what I have been eating or cooking, it was time I shared.

This afternoon while eating lunch, I called SiriusXM service to tell them they are too expensive and that we will not be renewing.  Once again, the squeaky wheel gets the grease.  Seems there is a customer retention deal that they can offer me.  $47 for 6 months as opposed to $15+/month.  You do the math if you want...it's a half price sale.    KaChing !

Dinner tonight was a simple shrimp scampi with farfalle pasta and peas.

No recipe provided.

This day in history "Guitar legend Jimi Hendrix is born in Seattle. Hendrix grew up playing guitar, imitating blues greats like Muddy Waters as well as early rockers. He joined the army in 1959 and became a paratrooper but was honorably discharged in 1961 after an injury that exempted him from duty in Vietnam. In the early 1960s, Hendrix worked as a pickup guitarist, backing musicians including Little Richard, B.B. King, Ike and Tina Turner, and Sam Cooke. In 1964, he moved to New York and played in coffeehouses, where bassist Bryan Chandler of the British group the Animals heard him. Chandler arranged to manage Hendrix and brought him to London in 1966, where they created the Jimi Hendrix Experience with bassist Noel Redding and drummer Mitch Mitchell. The band's first single, "Hey Joe," hit No. 6 on the British pop charts, and the band became an instant sensation."

I heard that Jimi liked mushrooms, but preferred his raw.  A product of the psychedelic age, rumors have it that he indulged a bit.  What a great part of history, and a great guitarist.

Kind of ironic that while Sue and Luke are at church, I decide to prepare a snack.  Not knowing at first what to make until I noticed a bunch of mushrooms that never got cooked at Thanksgiving.  I bought the big box, so even after cooking a couple of dozen last week, there were plenty left.

While mulling over the ingredients, I thought, it would be fun to experiment.  Not with raw mushrooms, but with a can of crab meat found in the cupboard.


Ingredients

Mushrooms
Mushroom stems chopped
1/2 onion chopped
1 clove of garlic chopped
2 tbs butter
2 tbs olive oil
1 can crab meat drained
1 egg
1/3 cup of shredded cheddar
1/3 cup seasoned breadcrumbs
Pam or more butter for the pan

Heat butter and oil, saute mushroom stems, onions, and garlic till soft
Remove from heat
Add Crab, egg, cheddar, and breadcrumbs.

Oh Yeah, pre-heat the oven to 400 F

Spray baking pan with Pam.  Stuff mushroom with mixture.  Place in pan.  Repeat till no more mushrooms or no more stuffing.  Add some water to bottom of pan...just enough to coat the bottom (keeps the shrooms from sticking...again unless you want to add more butter to the pan).

I am sure that more butter in the mix and more butter in the pan is the way to go to make them even more decadent and delicious.  Opt for healthy and less butter.

Oven for about 20 minutes.

Photo of the day "Crab Stuffed Mushrooms"



Simple and Delicious.  I tried one before Sue and Luke got home.  

I really gotta go running tomorrow.

Magic Number 142

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