On The Side: Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

I fired up the Big Green Egg at 300f for chicken and beef, and while those were prepped, I put this side together.

10 Medium/Large Button Mushrooms, stems removed (frozen for stock).

Stuffing: 1 Cup Crab Meat (Chicken of the Sea, nothing fancy), 1 Small Egg, 2 TB Grated Cooked Carrot, 2 TB sauteed Diced Onions, 1 TB Jess's Green Goddess*, 1 TB Cornmeal Crumbs, 1/8 tsp. Salt.

*From Black Creek Preserves booth @ Burlington Farmer's Market

Crab Stuffed Mushrooms

They cooked for 40 minutes, until the filling was set and the mushrooms cooked through.  A squeeze of lemon was all they needed.  (Muffin tins kept them from tipping over)

They had a slight smokiness and were very moist.  There will be more recipes with Jess's Green Goddess, it's been the go-to condiment/mystery-ingredient of the winter.