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Ingredients
- 1 lb Lump crab meat, picked over
- 1 Tbsp. Cajun Spice, (LeRoy's or possibly anyone of your choice)
- 2 Tbsp. Mayonnaise
- 2 x Green onions, sliced
- 1 x Extra lg egg
- 1/4 c. Whipping cream, (plus 6 Tbsps extra)
- 2 tsp Thai garlic red chile sauce, (Rooster brand)
- 3/4 c. Diced fresh Shitaki mushrooms(3-lg caps,, stems removed)
- 1 tsp Butter Salt and pepper
- 1 c. Loosely packed shredded Swiss cheese
- 1 c. Panko, (Japanese bread crumbs) Sweet paprika
Directions
- In a large bowl combine the crab meat and green onions. In another bowl lightly beat the egg, mayonnaise, cajun spice, 1/4 c. of cream and the red chile sauce together. In a small frying pan, over medium heat, saute/fry the mushroom in the butter till lightly browned. Salt and pepper to taste and add in to the crab mix. Add in the egg mix to the crab meat and mushrooms and gently mix trying not to break the crab meat up too much. Add in the Panko and Swiss cheese and gently toss. To cook, divide the mix proportionately among 6 oven proof ramekins. Drizzle 1 Tbsp. of whipping cream over each ramekin of crab meat. Bake in a preheated 350 degree oven till lightly browned and heated through (about 15 to 20 min) being careful not to let the top burn. Remove, dust with a little paprika, and serve at once.
- NOTES : This can be served as a first course or possibly a main course with side dishes. I find this is even tastier if allowed to sit covered overnight in the refrigerator before cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 127 | 44% |
| Total Fat 14.38g | 18% |
| Saturated Fat 6.36g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 847mg | 35% |
| Potassium 272mg | 8% |
| Total Carbs 15.82g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.63g | 1% |
| Protein 23.6g | 38% |
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