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
- 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.
- 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.