HAPPY MOTHER’S DAY

I don’t usually post on Sunday, BUT I am making an exception today. Below is one of my favorite appetizers Crab Stuffed Mushrooms.  I am gonna have these today with some sparkling champagne while I am watching the NBA Western Region Playoffs. Here’s a toast to all you Mamma’s out there.

CRAB STUFFED MUSHROOMS

2 pounds medium white button mushrooms, 6 tablespoons salted butter, 1 (8 oz.) package cream cheese, softened, 2 ounces crumbled bleu cheese, 2 tablespoons finely chopped white onions, 1 teaspoon drill dill weed, 1 teaspoon cayenne, 2 minced garlic cloves, 8 ounces lump crab meat.

Wipe off mushrooms with a damp paper towel, remove stems and set aside.  Finely chop the mushroom stems, set aside.  Melt the butter in a skillet, add the mushroom stems and onions and saute until the onions are translucent.  Remove from the skillet and add to a bowl.  Add the cream cheese and bleu cheese to the bowl, mix well.  When it is all blended add the dill, cayenne, garlic and crab meat and mix again.  Add salt and pepper to taste, mix well again. Get out the cookie sheet and lightly spray with a butter flavored cooking spray, set aside.  Preheat oven to 350 degrees.  Fill the mushroom caps with the crab mixture, place on the cookie sheet and cook until golden brown. …for those of you that want fried: In a skillet add about 3-inches of oil.  Heat oil to make up a bowl of beer batter, a plate of seasoned flour and a plate of fine bread crumbs.  Dip the mushroom in the beer batter, then roll in the flour, back into the beer batter allowing any excess to drain off then roll in the bread crumbs then into the hot oil.  Fry until golden brown

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