These are my crab stuffed mushrooms with cheddar.
For stuffing mushrooms of any kind,
I always parcook the mushrooms.
So I put them in the oven for a few minutes
like eight, 10 minutes at a high temp, 425, 450
and I let them shrink and give off some of their juice
with a little non-aerosol cooking spray, salt and pepper.
I then flip them over, put their butts up for a second,
okay, and let them drain out so that when we stuff them,
they're going to already be halfway there.
We're going to make crab cheddar stuffing.
If you wanna make this gluten-free,
blow off the bread crumb.
All I use for bread crumb for this is buttered toast
or an English muffin literally.
I toast the English muffin
and crumble it up in the food processor or I toast toast,
butter it and crumble it in the food processor
but this works and I've done it many times
with no bread whatsoever.
Two celery with a leafy top, one regular size rib
or two ribs from the heart finely chopped,
two large shallots.
I was grating in garlic when we started the segment
into melted butter.
I'm adding oh, three or four cloves of garlic too.
You add the garlic later so it doesn't singe
or burn or get bitter.
Okay, so to our shallots and our celery with leafy tops
and the garlic in butter, we're going to add some sherry.
Two good turns of the pan and let it absorb.
The alcohol will burn off, start to burn off
as it condenses its flavor.
We're going to add in bay, lots of fresh thyme
and fresh crab.
Now, I like king crab legs picked through.
You can buy lump crab, any crab you like.
You can even use canned crab
but no matter what crab you use,
you have to always pick through crab.
You have to feel through it with your fingers
and make sure there are no bits of shell
or tendons still attached, okay?
So whatever crab you want, we're going to put that in
once this is cooked out
and you can add the bread crumbs or not.
Your choice.
When it's cooled, it looks like this,
you pull out the bay leaf.
What really keeps this together is the cheese.
You put in two cups per pound of cheddar
or in this case horseradish smoked bacon cheddar.
(applause)
So to our base over here,
whether you can buy horseradish cheese or not,
you simply add, it's your secret ingredient,
a few forkfuls of prepared horseradish to the filling.
So you're making, it tastes almost like cocktail sauce
but there's no tomato in it mixed up with the crab.
Now, once we get this combined
with copious amounts of Old Bay
'cause who makes crab without Old Bay?
(applause)
We stuff it back in our parcooked mushrooms
and overstuff it.
I mean, overstuff it
like ridiculously overstuff the mushroom like that, okay?
It should look like another mushroom then we can roast them.
Here are the crab stuffed horseradish cheddar mushrooms.
(applause)
And then we're gonna put a little parsley on the mushrooms
with the cheddar and what's crab's best friend?
Old Bay.
(applause)