S+S chow: crab stuffed mushrooms

Happy Friday S+S readers! With a little over a week until Christmas, holiday entertaining is in full swing and we are always on the lookout for tasty new appetizers. After spotting this recipe on the wonder that is Pinterest, I just had to try! I assure you, it did not disappoint. These babies are being added to the list of go-tos for entertaining. Also on that list, bacon blue cheese dip, buffalo chicken bites, pimento cheese and amazing parmesan cheesecake. All this talk of appetizers is making me crave a party dress and a cranberry ginger fizz cocktail! Anyways, on to the reason we are here this am... crab stuffed mushrooms. Serve these with with creamy horseradish dipping sauce and your guests are sure to swoon! 

Crab Stuffed Mushrooms {via neo-homesteading}
ingredients:

Baby Portabella mushrooms- about 12-15

extra virgin olive oil, salt and pepper

8 ounces crab meat 

2-3 tablespoons diced red bell pepper

2-3 tablespoons chopped chives

1 egg

1 teaspoon mustard

2 tablespoons mayo

1/2-1 teaspoon old bay seasoning

1/4 cup panko bread crumbs

1/2 teaspoon salt

*fresh cracked black pepper

directions:

Preheat oven to 375 degrees.

In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay {a generous amount}. Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together. 

Remove stems from the mushrooms, using a spoon hollow out the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil and bake for 20-25 minutes or until the filling is golden. You don't want to over cook the mushrooms or they will be too moist and the filling will become soggy.

Horseradish Dipping Sauce

ingredients:

1/2 cup Greek yogurt or sour cream

2-3 tablespoons mayo

1 tablespoon horseradish {or to taste}

1/2 teaspoon fresh cracked pepper

1/2 teaspoon salt 

1/2-1 teaspoon hot sauce 

directions:

Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream.