In The Kitchen: Crab-Stuffed Mushrooms


30 medium to large mushrooms, stems removed

¾ pound (3 sticks) unsalted butter, melted

1 tablespoon fresh lemon juice

½ teaspoon salt

½ teaspoon red (cayenne) pepper

1 tablespoon Cajun seasoning

1pound backfin lump crabmeat or other crabmeat

¾ cup dry bread crumbs

6 green onions, thinly sliced, including green tops

¼ cup minced flat-leaf parsley

½ teaspoon salt

½ teaspoon red (cayenne) pepper

1-1/2 cups (6 ounces) shredded Monterey Jack cheese

30 toast points

Preheat oven to 350 degrees.  Wipe mushrooms clean using a damp paper towel.  Stir the butter together with the lemon juice, salt, cayenne pepper and Cajun seasoning.  Dredge the mushrooms caps in the butter mixture, reserving leftover butter.  Place the mushroom caps, stem side up, on a heavy baking sheet; set aside.  Carefully pick through the crabmeat to remove any bits of shell of cartilage.  Combine all remaining ingredients except toast points and then pour in the reserved butter mixture.  Toss to blend well and moisten all ingredients.  Fill each mushroom cap with a portion of the crabmeat mixture, packing it tightly into the cap and mounding the top.  Bake in preheated oven for 10 minutes, or just until the tops are lightly browned and cheese has begun to melt.  Arrange the mushrooms on toast points and drizzle the buttery drippings from the baking sheet over the top.  Serve hot.  When the mushrooms have been eaten, the toast point is a rich and savory treat, having soaked up all of the buttery, crab-flavored drippings! Makes 30 stuffed mushrooms.