Seafood Table Spice Maryland Crab Chowder
Seafood Table Spice Hot Crab Dip
Grilled Shrimp Seafood Table Spice Lollipops
The Saint Lucifer Burger
Seafood Table Spice Lobster Mac and Cheese
Saint Lucifer Whiskey Cocktail
Seafood Table Spice Spicy Chex Mix
Seafood Table Spice Dry Rub Wings
Saint Lucifer Turkey and White Bean Chili
Seafood Table Spice Spicy Deviled Eggs
Saint Lucifer Rubbed Baby Back Ribs
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.