Spicy Crab Stuffed Mushrooms

I found this recipe on another website but it is an Emeril Lagasse recipe. These are simple to make and really good. I find that stuffed mushrooms with bread crumbs tend to be dry. These have no bread crumbs, therefore, they are very juicy and moist. They have a little kick to them. I did add a little more mayonnaise as I thought the mixture was a little dry. I also omitted using the radicchio. I used a large can of crab claws found in the refrigerator section. The recipe originally calls for 12 ounces of mushrooms but I found that I had alot of mixture left over. These can be made ahead of time and then pop them in the oven at the last minute.

• Ready In: 45 mins
• Serves: 24

Ingredients

• 1  lb lump crabmeat
• 2  dozen  large white mushrooms, cleaned and stems removed
• 1  teaspoon garlic, minced
• 1⁄2 cup  jalapeno pepper, chopped
• 1⁄4 lb monterey jack pepper cheese, grated
• 1  teaspoon Worcestershire sauce
• 1  teaspoon  hot sauce
• 1⁄2 teaspoon salt
• 1⁄2 cup mayonnaise
• 2  ounces parmesan cheese, grated

Directions

1. Preheat the oven to 350 degrees.
2. Place mushroom caps on a baking sheet lined with parchment paper.
3. In a large bowl, mix together crabmeat, garlic, jalapenos, pepper jack cheese, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmesan cheese.
4. Place a heaping tablespoon into the cap of each mushroom.
5. Bake the mushroom caps for 30 minutes.