Red Lobster's Crab Stuffed Mushrooms
1 pound fresh mushrooms, approximately 35−40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices
- Preheat oven to 400 degrees
- Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator
- While vegetables cool, wash mushrooms and remove stems
- Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere
- Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well
- Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each)
- Spoon 1 teaspoon of stuffing into each mushroom
- Cover with sliced cheese
- Bake in oven for 12−15 minutes until cheese is lightly browned.