Baked Mushrooms Stuffed With Crabmeat Imperial

Recipe Ingredients

1 cup	237ml	Mayonnaise
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Hot red pepper sauce
1/2 teaspoon	2.5ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Cayenne
1 tablespoon	15ml	Butter
1/4 cup	36g / 1.3oz	Finely-chopped red or yellow bell peppers
1/4 cup	27g / 1oz	Finely-chopped celery
1/4 cup	15g / 0.5oz	Finely-chopped red onions
2 tablespoons	30ml	Minced green onions
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Minced fresh parsley
1 teaspoon	5ml	Minced fresh dill
1 lb	454g / 16oz	Lump crabmeat - picked over to remove any cartilage
1/4 cup	59ml	Grated Parmesan - (to 1/2)
		Fresh chives - for garnish
		With Cremini Mushroom Caps
36		Cremini mushrooms - wiped clean, and stems removed
		With Portobello Mushrooms
6		Portobello mushrooms - wiped clean, (large) and stems removed
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 350 degrees. In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne. Stir until well blended and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the bell peppers, celery, and red onions, and cook, stirring, until wilted, about 2 minutes. Add the green onions and garlic, and cook, stirring, for 30 seconds. Remove from the heat and let cool. When cool, add to the mayonnaise mixture with the parsley and dill, and stir until blended. Gently fold in the crabmeat.

If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat imperial mixture. Place on a baking sheet and sprinkle with Parmesan cheese. Bake until warmed through and bubbly on top, 8 to 12 minutes.

If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the mushrooms and discard. Lightly oil both sides with olive oil and season lightly with salt and pepper.

Place on a baking sheet and bake until tender, about 10 minutes. Remove from the oven and when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and sprinkle with the cheese. Bake until the mixture is warmed through and bubbly on top, 12 to 14 minutes. Remove from the oven and place on a platter. Garnish with the fresh chives and serve.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1F12) - from the TV FOOD NETWORK"

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