Mother's Day Feast

So last Sunday was Mother's Day and although I couldn't be with my own mother (cry cry), I still had a Mother-in-law to cook for and pamper for the day. When I asked her what she wanted to do that day all she wanted was all her favorite foods, she didn't want to go anywhere or do anything, she just wanted to eat! We made so much food that I'll post the whole spread today but I'll do one recipe at a time. This is what she requested:

Crab Stuffed Mushroom & Fresh Pineapple
Spicy Coleslaw with Pecans
Twice Baked Potatoes

Grilled Sweet Corn on the Cob
Grilled Hamburgers & Hotdogs

Our layout of condiments
Jello Poke Cake... Yum!
Today I'll post the recipe for the Crab Stuffed Mushrooms.
12 mushrooms, medium sized (if they're too small you don't get much filling in them)
1 can of crab meat (or fresh if you want to splurge, the can I used was the size of a tuna can)
3/4 of a block of cream cheese, softened
2-3 green onion stalks, chopped
1/2 cup grated cheese (we like cheddar)
salt & pepper to taste

Turn on your broiler to high, make sure your rack is set on the upper half of your oven.
Pop all the stems out of the mushrooms and dice half the stems into little pieces and place in a bowl.
Stuffed Mushrooms before they go into the oven.
Drain your crabmeat and toss that into the bowl with the stems and add the cream cheese. Salt & pepper to taste. Mix well.
Using a small spoon, spoon in the filling into the mushroom tops, try and fill in under the edges of the mushroom cap and then put a decent size mound of filling on top.
Place mushrooms on a baking sheet and place under the broiler for 3minutes, until mushrooms start getting a bit wrinkled and the filling browns slightly, don't let it burn!
Remove the pan and place a small pile of grated cheese on each mushroom and return to the broiler until cheese is melted and bubbly.
Once out of the broiler, top with the chopped green onions and serve!
Be careful as the filling will be very hot and tends to gush out a bit when you bite into them.



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