Crab Cake Stuffed Mushrooms

Ingredients

• Celery

  Raw

  ½ stalks, large (11 inches long) or 32g

• Onions

  Raw

  1 tbsp chopped or 10g

• Butter

  Unsalted

  1 tsp or 5g

• Light mayonnaise

  Salad dressing, light

  2 tbsp or 30g

• Bay

  Castella

  1 teaspoon or 100g

• Garlic powder

  Spices

  ½ tsp or 2g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Crab Meat

  Canned - President's Choice

  8 oz or 227g

• Mushrooms

  White, raw

  4 large or 92g

• Almonds

  Nuts, blanched

  1 tbsp or 9g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Heat oven to 350F.
2. Saute celery and onion in butter on medium-low heat until the onions become translucent and the celery softens.
3. Remove from heat and combine the sauteed celery and onion in a small bowl with mayonnaise and seasonings.
4. Stir in two eggs and the Parmesan cheese until the mixture is combined.
5. Fold in crab meat.
6. Clean the mushroom caps by removing the stems and gently scraping the inner layer with a spoon.
7. Arrange each mushroom cap in a small, high sided baking dish and fill with the crab mixture.
8. Combine the almond meal and parmesan cheese and sprinkle over the caps. Cover with foil and bake for 30 minutes.
9. Garnish with chopped parsley.
10. (source: https://www.ruled.me/crab-cake-stuffed-mushrooms/)

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