{"id":3399,"date":"2019-12-08T13:00:23","date_gmt":"2019-12-08T17:00:23","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3399"},"modified":"2019-12-03T19:59:07","modified_gmt":"2019-12-03T23:59:07","slug":"crab-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/12\/08\/crab-stuffed-mushrooms\/","title":{"rendered":"Crab-Stuffed Mushrooms"},"content":{"rendered":"

Ingredients<\/h2>\n
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24 fresh cremini mushrooms, stems removed<\/div>\n
\u00bd cup chopped hearts of palm<\/div>\n
5 tablespoons mayonnaise<\/div>\n
2 tablespoons finely chopped fresh chives<\/div>\n
1 tablespoon finely chopped fresh tarragon<\/div>\n
1 tablespoon lemon juice<\/div>\n
\u00be teaspoon Creole seasoning<\/div>\n
1 clove garlic, grated<\/div>\n
8 ounces fresh lump crabmeat, drained and picked over<\/div>\n
3 tablespoons whole-wheat panko breadcrumbs<\/div>\n
2 teaspoons extra-virgin olive oil<\/div>\n
\u00bc teaspoon salt<\/div>\n
Lemon wedges for serving<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Preparation<\/h2>\n
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  1. Position a rack in upper third of oven. Preheat to 425\u00b0F. Place mushroom caps, gill-sides down, on a rimmed baking sheet. Roast until the mushrooms begin to release their juices and are tender when pierced with a paring knife, about 15 minutes.<\/span><\/li>\n
  2. Meanwhile, combine hearts of palm, mayonnaise, chives, tarragon, lemon juice, Creole seasoning and garlic in a medium bowl; stir until well blended. Add crab; stir gently to combine.<\/span><\/li>\n
  3. Adjust oven temperature to low broil. Turn the mushrooms over and stuff each mushroom cap with 1 tablespoon of the crab mixture. Combine panko, oil and salt in a small bowl; sprinkle evenly over the mushrooms. Broil until the crab mixture is warmed through and the breadcrumbs are crisp and deeply browned, about 5 minutes. Transfer the mushrooms to a serving platter; serve immediately with lemon wedges.<\/span><\/li>\n<\/ol>\n

    \"Crab-Stuffed<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 24 fresh cremini mushrooms, stems removed \u00bd cup chopped hearts of palm 5 tablespoons mayonnaise 2 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon 1 tablespoon lemon juice \u00be teaspoon Creole seasoning 1 clove garlic, grated 8 ounces fresh lump crabmeat, drained and picked over 3 tablespoons whole-wheat panko breadcrumbs 2 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3399","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3399"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3399\/revisions"}],"predecessor-version":[{"id":3400,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3399\/revisions\/3400"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}