Why should Facebook suffer alone

So I'm posting something I cooked when I got home, mainly because it is the first successful thing I've had in awhile. I was getting really restless at work towards the end of my day so I started thinking about dinner and so I googled "what to do with canned crab meat". Cause I had a tin and no idea what to do with it. I'd bought it with the idea of making crab pasta, as posted by the Laundress, but I didn't know if I had the ingredients so I turned to my faithful google for an idea. And this is what I found:

Crab Stuffed Mushrooms

Courtesy of Allrecipes but I don't have an author

Don't they look good? Just lovely! Well, here is what I came up with:

Yeah, not quite the same as the lovely plate above but it was delicious. I'm very lazily calling it A Take on Crab Stuffed Mushrooms (if I had children who were picky and had to be tricked into eating things, I would call it "Inside Out Slugs")*. Below is the recipe I copied from the internet (and I'll let you know of modifications I made).

Ingredients (makes six if you go by the book apparently)

• 1 pound fresh mushrooms (I used six slices of portobello mushrooms)
• 7oz crab meat (I used 6oz because that was what was in the tin)
• 5 green onions, thinly sliced (I used dried chives because that is what I had, bet onions are better)
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp ground savory (I don't even know what that is)
• ground black pepper to taste
• 1/4 cup grated parmesan cheese (I only had shaved)
• 1/3 cup mayonnaise
• 3 tbsp grated parmesan (yep, just shaved)
• 1/4 tsp paprika

How To:

• Preheat oven to 350 degrees F (175 C)
• In a medium bowl (I used a cereal kind of bowl I guess), combine crab meat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup parmesan cheese until well combined. Refrigerate until ready for use.
• Wipe mushrooms clean with a damp towel (hah). Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with the parmesan and paprika. (My version meant putting the slices of portobello into the baking dish, smearing the crab mixture on top, accidentally putting more paprika than meant onto them, and then shaking a hell of a lot of parmesan on top).
• Bake for 15 minutes. Remove from oven, and serve immediately. (I nailed this step).

And tada! Slices of mushrooms with an interesting crab mixture on top, warm and yummy straight from the oven!  I highly suggest following the recipe verbatim, without my alterations, because I'm certain it will taste amazing, but if you have to work with what you have like I did, just go for it. And I'll just say this about the taste: I don't like crab. I don't like most shell fish (the entire Mid Atlantic, where I was born and raised, still hasn't forgiven me). But I liked this, very much.

Oh and I should note that I have a ton of left overs so I'll make more today. I made all the crab mixture and have it waiting but I didn't eat it all in one sitting or with six slices of mushrooms. Also, I totally fucked up with the cheese and didn't realize I was supposed to use 1/4 of it in the mixture. Still, yummy.

*I know I seem like I must be her bestie and I'm doing her PR but I'm not. I don't even know her other than through her blog and a very few emails. But she has three kids so her recipes tend to be quick and easy and so when I decided to start cooking, I started with some of her delicious looking recipes.