Original Creole Seasoning 
Blackened Salmon and Rice Bowls
Looking for a quick meal for busy weeknights? This salmon rice bowl recipe by @MyDiaryOfUs has…
Get RecipeThese fresh, crab meat stuffed mushrooms by The Cooking Mom are cheesy, buttery and pop with citrus and Creole flavors. They are the perfect appetizer for your next holiday party!
Ingredients
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16 Ounces Medium-Large Mushrooms
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5 Tablespoons Butter, Divided
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3 Tablespoons Celery, Finely Diced
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3 Tablespoons Green Onions, Finely Diced
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1 Teaspoon Garlic, Minced
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8-10 Ounces Lump Crab Meat
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Juice from Half a Small Lemon
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1 Teaspoon Tony’s Original Creole Seasoning
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1/3 Cup Real Mayonnaise
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1 Cup Swiss Cheese, Shredded and Divided
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1/2 Cup Buttery Crackers, Crushed
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Lemon Wedges
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Fresh Parsley
- Clear
Directions
- Preheat oven to 375°F. Line a baking sheet with foil and spray with cooking spray.
- Melt 3 tablespoons butter in a skillet over low to medium heat. Add celery and onion and sauté on low heat for a couple of minutes or until the veggies just start to get soft. Add garlic and cook for another 30 seconds. Set aside to cool.
- Arrange mushrooms on baking sheet.
- In a bowl, add crab meat. Squeeze a little fresh lemon juice over the top. Add cooled veggies and butter mixture, Tony’s Original Creole Seasoning, mayonnaise and 1/2 cup of the shredded Swiss cheese.
- Stuff each mushroom cap with the crab mixture.
- Melt remaining 2 tablespoons butter. Place crushed crackers to a bowl and add melted butter. Mix gently. Sprinkle a generous amount of the mixture over the tops of the mushrooms.
- Bake for 12-18 minutes or until golden.
- Serve immediately on a platter with fresh lemon wedges and garnish with parsley. Enjoy!
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