Lobster and Crabmeat-stuffed Mushrooms

Lobster and Crabmeat-stuffed Mushrooms Recipe from New England

Region / culture: New England | Preparation time: 20 minutes | Cooking time: 12 minutes | Servings: 6

Introduction

Lobster and Crabmeat-stuffed Mushrooms are a delicious and elegant appetizer that is perfect for special occasions or entertaining guests. The combination of tender lobster and crab meat, savory vegetables, and gooey cheese stuffed into earthy mushrooms creates a flavor explosion that will impress even the most discerning palates.

History

The origins of Lobster and Crabmeat-stuffed Mushrooms are unclear, but it is likely that this recipe was created as a way to showcase the luxurious flavors of lobster and crab in a bite-sized appetizer. The combination of seafood and mushrooms has long been a popular pairing in many cuisines, and this recipe puts a unique twist on that classic flavor combination.

Ingredients

2 tbsp butter
2 tbsp minced celery
1 tbsp minced onion
1 tbsp minced red bell pepper
2 lb (907 g) mushrooms
1 cup crushed oyster crackers
6 oz (170 g) cooked lobster meat, chopped
4 oz (113 g) cooked crab meat, picked over and shredded
0.25 cup shredded white cheddar cheese
1 egg
2 tbsp water
0.25 tsp old bay seasoning
0.13 tsp garlic powder
0.13 tsp salt
0.13 tsp pepper
3 tbsp olive oil
0.67 cup shredded white cheddar cheese

How to prepare

Melt the butter in a skillet over medium heat.
Add minced celery, onion, and red bell pepper. Cook for 2 minutes, until tender, then let it cool.
Remove the stems from the mushrooms and finely chop 0.75 cup of the stems. Set the mushroom caps aside.
In a large bowl, combine the vegetable mixture, chopped stems, crushed oyster crackers, lobster meat, crab meat, 0.25 cup of shredded white Cheddar cheese, egg, water, Old Bay seasoning, garlic powder, salt, and pepper.
Grease two large jelly-roll pans.
Brush the mushroom caps with olive oil, sprinkle with salt, and stuff them with the lobster-crab mixture.
Arrange the caps in the prepared pans. Top them with the remaining 0.67 cup of shredded white Cheddar cheese.
Bake for 12 minutes, or until lightly browned.

Variations

Substitute shrimp for the lobster or crab meat for a different flavor profile.
Add chopped fresh herbs such as parsley or chives for a pop of freshness.
Top the stuffed mushrooms with breadcrumbs or Parmesan cheese for added crunch.

Cooking Tips & Tricks

Be sure to finely chop the vegetable mixture to ensure that it cooks evenly and blends well with the other ingredients.

- Use a mix of lobster and crab meat for a more complex flavor profile.

- Brushing the mushroom caps with olive oil before stuffing them helps to prevent them from drying out during baking.

- Be careful not to overstuff the mushrooms, as they may not cook evenly if they are too full.

Serving Suggestions

Serve Lobster and Crabmeat-stuffed Mushrooms as an appetizer at a dinner party or special occasion. They pair well with a crisp white wine or champagne.

Cooking Techniques

Be sure to preheat the oven before baking the stuffed mushrooms to ensure even cooking.

- Use a sharp knife to remove the stems from the mushrooms without damaging the caps.

- Allow the stuffed mushrooms to cool slightly before serving to prevent burns.

Ingredient Substitutions

Use Ritz crackers or breadcrumbs in place of oyster crackers.

- Substitute Gruyere or Swiss cheese for the white Cheddar cheese.

- Use shallots or leeks in place of the onion and celery.

Make Ahead Tips

The lobster-crab mixture can be prepared up to a day in advance and stored in the refrigerator until ready to use.

- Stuff the mushrooms and refrigerate them until ready to bake.

Presentation Ideas

Garnish the stuffed mushrooms with fresh herbs or a sprinkle of paprika for a pop of color. - Serve the stuffed mushrooms on a decorative platter or individual serving plates for an elegant presentation.

Pairing Recommendations

Serve Lobster and Crabmeat-stuffed Mushrooms with a side salad or roasted vegetables for a complete meal.

- Pair with a light and refreshing white wine such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Lobster and Crabmeat-stuffed Mushrooms contains approximately 300 calories.

Carbohydrates

Each serving of Lobster and Crabmeat-stuffed Mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of Lobster and Crabmeat-stuffed Mushrooms contains approximately 15 grams of fat.

Proteins

Each serving of Lobster and Crabmeat-stuffed Mushrooms contains approximately 20 grams of protein.

Vitamins and minerals

Lobster and Crabmeat-stuffed Mushrooms are a good source of vitamin B12, zinc, and selenium.

Alergens

This recipe contains shellfish (lobster and crab) and dairy (cheese), which may be allergens for some individuals.

Summary

Lobster and Crabmeat-stuffed Mushrooms are a rich and decadent appetizer that is high in protein and fat, making them a satisfying and indulgent treat.

Summary

Lobster and Crabmeat-stuffed Mushrooms are a luxurious and flavorful appetizer that is sure to impress your guests. With a rich and savory filling stuffed into earthy mushrooms, this dish is perfect for special occasions or entertaining. Enjoy the decadent flavors of lobster, crab, and cheese in every bite!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Lobster and Crabmeat-stuffed Mushrooms. It was tucked away in an old cookbook that I inherited from my great-grandmother. The pages were yellowed and fragile, but the recipe itself seemed to beckon to me, promising a delicious culinary adventure.

I had always been drawn to the art of cooking, ever since I was a little girl watching my grandmother prepare meals in her cozy kitchen. She had a way of transforming simple ingredients into gourmet dishes that left everyone in awe. I would sit at her feet, taking in every step of the process, eager to learn and absorb all I could.

As I grew older, I began to experiment with different recipes and techniques, honing my skills in the kitchen. I sought out new recipes from cookbooks, magazines, and even friends and family. But there was something special about the recipe for Lobster and Crabmeat-stuffed Mushrooms that captured my imagination.

I had never tried my hand at cooking seafood before, let alone combining it with mushrooms in such a unique and decadent way. The thought of succulent lobster and crabmeat mingling with savory mushrooms and a medley of herbs and spices made my mouth water.

I decided to give the recipe a try, gathering all the ingredients I would need and setting aside a quiet afternoon to devote to my culinary experiment. I carefully followed the instructions, chopping, sautéing, and mixing with precision and care.

The aroma that filled my kitchen as the mushrooms baked in the oven was intoxicating. I could hardly contain my excitement as I pulled the dish out of the oven and plated it with a sprinkle of fresh parsley on top.

The first bite was a revelation. The flavors exploded in my mouth, a perfect harmony of seafood, earthy mushrooms, and aromatic herbs. It was a dish fit for a king, and I couldn't believe that I had created it with my own two hands.

I served the Lobster and Crabmeat-stuffed Mushrooms to my family that evening, watching as their eyes lit up with delight at the first taste. They praised me for my culinary skills, but I knew that it was the recipe itself that was the true star of the show.

From that moment on, the recipe for Lobster and Crabmeat-stuffed Mushrooms became a staple in my cooking repertoire. I would make it for special occasions, holidays, and whenever I wanted to treat myself to a gourmet meal.

Over the years, I shared the recipe with friends and loved ones who marveled at its complexity and deliciousness. It became a symbol of my passion for cooking and my dedication to mastering new techniques and flavors.

As I sit here now, reflecting on that fateful day when I first discovered the recipe for Lobster and Crabmeat-stuffed Mushrooms, I am filled with gratitude for the culinary journey it has taken me on. It has brought me joy, satisfaction, and a deep connection to the art of cooking that I will cherish for the rest of my days. And for that, I am forever grateful.