Crab Mushrooms St. John Style
Recipe: #10917
October 31, 2013
Categories: Crab meat, Cheese, Appetizers, Mushrooms, Carribbean, Christmas Game/Sports Day, New Years, Oven Bake, Low Carbohydrate, No Eggs, Vegetarian, Cream Cheese, more
"Blind Betty's is a super spicy pineapple habanero sauce made in St. John, USVI. The sauce makes an awesome addition to these crab stuffed mushrooms. I can almost smell the sea air at Coral Bay!!! If you can't find Blind Betty's (available on Amazon), you can substitute any other tropical, fruity hot sauce."
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (29.4 g)
- Calories 74.7
- Total Fat - 5.9 g
- Saturated Fat - 2.3 g
- Cholesterol - 18.1 mg
- Sodium - 178.2 mg
- Total Carbohydrate - 1.2 g
- Dietary Fiber - 0.1 g
- Sugars - 0.4 g
- Protein - 4 g
- Calcium - 8.5 mg
- Iron - 0.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Remove stems from mushrooms and chop them up.
Step 2
Mix stems and all other stuffing ingredients EXCEPT for hot sauce together.
Step 3
Add half the hot sauce and test for heat level. Add more hot sauce depending on your taste. If you like things really hot, you can add even more Blind Betty's.
Step 4
Spoon into the mushroom caps and bake for 15 minutes at 350 degrees.
Tips
No special items needed.
0 Reviews
You'll Also Love
