Weekend Test Kitchen: Crabby 'Shrooms

Testing recipes on a whim can be extremely freeing. I had mentioned in my prior post that I would add a test-dish to my Sandra Lee dinner. Beginning with the theme of seafood and knowing that everyone loved mushrooms, I arrived at the idea of a cheesy, crabby starter course.

These recipes always have to be tried and true before I go and share them. This one received rave reviews from my family guests (and new-found fans). Here are the details of this yummy appetizer I call Crabby 'Shrooms.

• Large stuffing mushrooms-container of 8
• Whipped cream cheese-2 heaping tablespoons
• Celery- 2 stalks
• Chunks of crab meat package (from crab legs)
• Garlic powder- 1/4 teaspoon
• Onion powder- 1/4 teaspoon
• Salt to taste

1. Preheat oven to 400 degrees F. Remove stems gently from mushrooms with a butter knife. Dice celery. Cut chunks of crab meat to a 1/4 of the size.
2. Combine cream cheese, celery, crab meat, garlic, onion and salt together in a medium bowl until well blended. Then fill mushrooms until they are over-stuffed.
3. Spray a baking dish lightly with olive oil. Place mushrooms side-by-side and spray again lightly with olive oil. Bake on top rack for 10-12 minutes. Mushrooms will turn brown and top of filling with begin to crisp slightly.

The 'Shrooms are a variation of my famous mushrooms and were created for my husband. He was truly interested in trying mushrooms with crab. It worked very well. Also, Raphael's Grand Cru Sauvignon Blanc 2009 was perfectly matched with this as well as the delicious halibut. It's a wonderful feeling when it all comes together as well as it did in my head!

Goodnight from North Fork, New York. Adventure Girl- out.