Jay Yoo

I am not a fan of mayonnaise in crab cakes and prefer them with crunchy textures.  Here is a scratch recipe for Crab and Smoked Salmon Stuffed Mushrooms that are full flavored and fairly light.  You can eat these as a meal or serve them up as appetizers.   I prefer them with a drizzle of Alfredo sauce.  

Ingredients:

• 18 baby portobello mushrooms.
• 1 egg.
• 5 tablespoons of olive oil (you can also substitute butter if you like).
• 1 handful of freshly copped parsley.
• 1.5 cups of chopped cabbage (you will cook this, so it will reduce down).
• 1.5 cups of cooked and diced crab meat.
• 1 tablespoon of fresh lemon juice.
• 3 oz. of chopped smoked salmon.
• 1 cup of crushed garlic pits chips (you can leave the bigger chucks for extra crunch).
• 1 tablespoon of fresh dill weed.
• 3/4
•  cup of shredded parmesan cheese (you can substitute Monterey Jack if you have it lying around).
• 1/4 of your favorite chardonnay.
• Pinch of salt and pepper (don’t over do it as the garlic chips will add a lot of flavor).
• 1-2 dashes of All Spice (don’t over do this, either).
• Sprinkles of paprika.
• Drizzle a little Alfredo sauce for juice and flavor.

Directions:

1. Preheat over to 400 degrees F. Prepare 9x13 inch baking dish with 2-3 tablespoons of olive oil.
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. Add 2 tablespoons of olive oil to a medium saucepan over medium heat.  Stir in the cabbage and copped mushroom stems and cook until soft, about 3 minutes.  Remove from saucepan from heat. Stir in lemon juice, crabmeat, smokes salmon, pita chip crumbs, egg, dill weed, parsley, and 1/4 cup of cheese. Thoroughly blend the mixture.
4. Place mushroom caps in the pan, and stir until caps are coated with the olive oil. Arrange caps cavity side up, and stuff cavities generously with the mixture. Top with remaining cheese. Pour wine into the pan around the mushrooms.
5. Bake uncovered in the preheated oven 15-20 minutes, until cheese is melted and lightly browned.
6. Lightly sprinkle paprika after taking the stuffed mushrooms from the oven.
7. Serve warm and with your favorite chardonnay.  

Enjoy!