Directions
I had fun racking my brain for what to make for this month's #FishFridayFoodies theme. Our hostess this month is Stacy of Food Lust People Love and she suggested Seafood Fillings.
I was actually doubtful that I would even participate in this but then got that AHA!!!! moment, and I knew what I wanted to make. And since I was going to a potluck this past week, I decided to go ahead and make it. I've been working on a new crab cake recipe and almost had it right the last time I made it, but something was missing, but I got it now.
Boy do I got it, and I'll share the full Crab Cake recipe later on.
But for now, it's Fish Friday Foodies time and it's time to use a seafood as a filling.
I think my crab cakes are perfect for these little bites of YUM. Yield: 24 stuffed mushroomsAuthor: Sid's Sea Palm CookingPrint Recipe
Thai Style Crab and Shrimp Stuffed Mushrooms
prep time: cook time: total time: ingredients:
6 oz. Crab Meat 6 oz. Shrimp - peeled and deveined 1 teaspoon fish sauce
2 teaspoons Green Curry Paste - stirred into 2 teaspoons
water
1 egg
1 cup Panko 24 large Mushroom Caps
instructions:
Preheat oven to 350 degrees. Stir the Curry Paste, water, egg and fish sauce
together. Place the shrimp into a
small food processor and process to a paste, leaving a few chunks of
shrimp. Place the crab meat, shrimp and
panko into a bowl and mix together. Add
the egg, fish sauce, curry paste and the water, mix together. I like to place a glove on my hands and use
my hands to toss it together, this ensures an even mix, without mooshing it
together too much. Set in the fridge for a minute while you
prepare the mushroom caps. Prepare the
mushrooms by taking out the stems, but don't throw them away, reserve for another
use. Scoop up a tablespoon or so of the crab mixture, using a
small scoop and place on the inside of the mushroom cap. Bake at 350 degrees for about 20 minutes or
until the mushrooms and crab/shrimp mixture is cooked and is browned a little
. (If they don't look too browned, turn the temp up to 375 degrees and bake an additional 3-5 minutes). Serve. Created using The Recipes Generator
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