Crawfish Stuffed Mushrooms Recipe 45 Recipes

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

CRAWFISH STUFFED MUSHROOMS IN A SKILLET

Steps:

• Saute the veggies in the butter in a skillet with all of the above ingredients.
• Add:
• ½ lb. crawfish tails, cooked, chopped
• ½ lb. small shrimp, boiled and chopped
• c. Italian bread crumbs
• -3 dozen, medium to large, mushroom caps, stems removed (try to get the mushrooms to be even in size). The amount this makes will depend on the size of your mushroom. You can also use the large Portobello mushroom caps and make these large appetizers that need to be cut and served. If you have seafood that is not cooked, you can saute it with the veggies in step one.
• Olive oil
• Paprika
• Freshly grated parmesan cheese
• Take the seafood mixture and add to the cooked veggies. Season to taste.
• Stuff the mushroom caps.
• Spray a black skillet with PAM.
• Place the stuffed mushrooms into the bottom of skillet.
• Drizzle with olive oil and sprinkle with paprika and cheese.
• Bake in 400 oven for 8-10 minutes, depending on size of your mushroom cap.

CRAWFISH STUFFED MUSHROOMS RECIPE - (4/5)

Steps:

• 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. 2 Sauté/stir onion, celery, green pepper, and parsley until vegetables are softened. 3 Add in thyme, salt, pepper, hot sauce, crayfish, and breadcrumbs; stir well until heated through; adjust seasoning to taste. 4 Spoon mixture into mushroom caps and place mushrooms in a baking dish. 5 Sprinkle with paprika and drizzle with 2 tablespoons melted butter. 6 Bake, uncovered, in a 350°F oven for 10-15 minutes.

CRAWFISH STUFFED MUSHROOMS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Sauté/stir onion, celery, green pepper, and parsley until vegetables are softened.
• Add in thyme, salt, pepper, hot sauce, crayfish, and breadcrumbs; stir well until heated through; adjust seasoning to taste.
• Spoon mixture into mushroom caps and place mushrooms in a baking dish.
• Sprinkle with paprika and drizzle with 2 tablespoons melted butter.
• Bake, uncovered, in a 350°F oven for 10-15 minutes.

CRAWFISH-STUFFED JALAPENOS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Stir the breakfast sausage into the skillet, and cook until crumbly and no longer pink. Meanwhile, place the Monterey Jack, Cheddar, Muenster, and cream cheeses in a large saucepan over medium-low heat. Once melted, stir in the crumbled bacon, breakfast sausage, and chopped crawfish tails. Set aside.
• Remove the stems from the jalapenos, and cut a slit lengthwise down one side. Wear gloves while handling the jalapenos (trust me, I learned the hard way). Remove the seeds through the slit. Hold the seeded jalapenos lengthwise between your thumb and forefinger, and stuff with the meat and cheese mixture (you remembered the gloves, right?). Place the stuffed jalapenos onto a dish, and freeze overnight or until solid.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the flour, paprika, white pepper, and garlic salt in a bowl until combined, then quickly whisk in the beer until a batter has formed.
• Use a skewer to stab a frozen jalapeno, then dip it into the batter until coated. Place the jalapeno in the hot oil, and hold for a few seconds just below the surface, before twisting out the skewer. This will help keep the jalapeno from sticking to the bottom of the pan. Cook until golden brown all over, then remove and drain on a paper towel lined plate. Repeat with remaining jalapenos.