Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
1 lb. lump crab meat, drained
15 - 20 baby portobello mushroom caps, stems removed and save
1/4 cup of panko bread crumbs
1 egg, beaten
1/4 cup of diced white onions
1 tablespoon of parmesan cheese
1 tablespoon of unsalted butter
1 teaspoon of Saint Lucifer Habanero Table Spice #11
2 tablespoons of real mayonnaise
Pinch of salt and pepper to taste
Preheat oven to 375 degrees.
Finely chop mushroom stems.
In a small pan, toast panko until lightly brown and place in a separate bowl to cool off.
Using the same pan, melt butter and sauté onions and mushroom stems with a pinch of salt and pepper until soft (4-5 minutes).
Once ingredients have cooled, in a small bowl, mix the onions, stems, panko, egg, mayonnaise, parmesan cheese, crabmeat, and Saint Lucifer Habanero Table Spice #11.
Stuff the mushroom caps with the crab mixture using a small spoon to form.
Bake for 20 minutes at 375 degrees or until golden brown. Enjoy.
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