Crab-Stuffed Mushrooms

Serves 4 

New Orleans is noted for its daily catch of fish and seafood. Oysters, crab, clams, lobster, crawfish crab, catfish, squid and scallops are just the beginning of a long list of what is available. Crab-stuffed mushrooms are a great way to begin a seafood party.

8-ounce package cream cheese, softened
1/2 cup shredded Monterey Jack cheese
1 teaspoon Old Bay seafood seasoning
1/2 teaspoon Cajun seasoning
1/4 teaspoon cayenne hot pepper sauce, or more to taste
1/4 teaspoon garlic powder
8 ounces crabmeat, flaked
Zest of 1 large lemon
1/2 cup cooked rice
8 large, stuffing mushrooms, stems removed
Lemon wedges, for garnish

1. Preheat the oven to 350ºF. Butter a 9-inch-by-12-inch baking dish. In a bowl, combine the cream cheese, Monterey Jack cheese, Old Bay seafood seasoning, Cajun seasoning, hot pepper sauce and garlic powder until smooth. Stir in the crabmeat, zest and rice. Blend well.
2. Spoon the mixture into the mushroom caps. Place them filling-side-up in the baking dish, and bake for 5–7 minutes or until mushrooms start to shrink slightly. Turn on the broiler, and broil until the tops are crisp and brown, about 3 minutes. Serve hot with lemon wedges.