Restaurant Recipes

Red Lobster Lobster and Crab Stuffed Mushrooms

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Yield: about 50 mushrooms, serving 4


  • 2 tablespoons butter
  • 2 tablespoons celery, minced
  • 1 tablespoon onion, minced
  • 1 tablespoon red bell pepper, minced
  • 2 pounds mushrooms
  • 1 cup oyster crackers, crushed
  • 6 ounces cooked lobster meat, chopped
  • 1/4 pound cooked fresh crab meat, picked over and shredded
  • 1/4 cup white Cheddar cheese, shredded
  • 1 large egg
  • 2 tablespoons water
  • Old Bay Seafood Seasoning
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil
  • 2/3 cup white Cheddar cheese, shredded


  1. Heat the oven to 400 degrees F.
  2. Melt 2 tablespoons butter in skillet over medium heat. Add celery, minced onion and red bell pepper. Cook for 2 minutes, until tender; cool.
  3. Remove stems from mushrooms; finely chop half the stems (about 1/4 cup). Reserve remaining stems for another use.
  4. Combine celery mixture, chopped stems, oyster crackers, lobster meat, rab meat, white Cheddar cheese, egg, water, Old Bay Seasoning, garlic powder, salt and pepper in bowl.
  5. Grease two large jellyroll pans.
  6. Brush caps with olive oil. Sprinkle caps with salt. Stuff caps with lobster-crab mixture. Arrange caps in prepared pans. Divide and top with 2/3 cup shredded white Cheddar cheese.
  7. Bake for 12 minutes, until lightly browned.


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