Crab Stuffed Mushrooms with Spicy Avocado Sauce
This one came to me on the way home last night when I recalled that my wife had a couple of large portabellla mushrooms in the fridge. Pretty dead simple too.
For the Crab Stuffing
8oz crab meat (preferably jumbo lump)
1 egg beaten
2 slices of brown bread (crusts removed)
1 tbsp chopped parsely
1 tbsp dijon mustard
1 tsp worchestershire sauce
2 tbsp mayonnaise
Dash of Old Bay seasoning
Salt and pepper
Other stuff
Panko Breadcrumbs
Two portabella mushrooms
Beat the egg, pinch the bread in to it in little bits, then add all the rest of the ingredients leaving it to soak up a bit before flaking the crab in last. Stir it up and refrigerate for 10 minutes or so.
Grab the two portabella mushrooms, take the stems off and fill with the crab mix. Bake in a 375f oven for about 20 minutes. Top with the panko, swtich from bake to low broil and crisp the top a bit.
Spicy Avocado Sauce
Half an Avocado
1 tsp srichacha
1 tbsp mayonnaise
1 tbsp lime juice
1/4 tsp sugar
1/4 tsp salt
1/4 cup milk
Throw everything but the milk in a mini-prep and puree, then add the milk and blend until smooth. Done.
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