Wednesday, May 7, 2014

Whole30/Paleo Crab Stuffed Mushrooms



Yesterday I posted this picture of my lunch on Instagram and Facebook and quickly received requests for the recipe.  So I posted it to Facebook and made sure to note all the changes I made.  When I realized that my minor changes weren't so minor after all, I decided to post the recipe here.





Crab Stuffed Mushrooms

Ingredients:
16 oz crabmeat
      (I bought the flaked kind in a package and minced it in the food processor.  Original recipe calls for canned crab)
24 oz baby bella mushrooms 
     (We buy 16oz of mushrooms and use the remaining crab mixture in omelets for breakfast the next couple of days)
1/2 C homemade mayo
3 Tbsp chives, finely chopped
1 tsp paprika
Freshly squeezed lemon juice

Method:
Combine crab meat, mayo, chives, and paprika.  Let rest for at least 15 minutes.
Clean mushrooms.  Remove stems and let dry.
Place mushrooms on baking sheets (if you're worried about them sticking, spray with EVOO or line with parchment paper)
Fill mushrooms with crab mixture
Bake at 350F for 25-30 minutes (until top is slightly browned)
Let rest for 1-2 minutes.  Top with freshly squeeze lemon juice and serve.

To see the original recipe, more details, and *much better* pictures, click here!


Whole30 Mayonnaise

I have never been a fan of mayonnaise, but when we started Whole30 the first time, I realized that we needed something as a base for foods like chicken salad.  When I tried this recipe, I was shocked at how easy it as and even more shocked at how delicious it was.  I usually make a double or triple batch because it goes so quickly in our house!

Ingredients:
1 egg
     -The egg MUST be at room temperature so I usually leave it on the counter in a bowl of warm water for an hour.
1 teaspoon minced garlic
2 tablespoons lemon juice (also need to be room temperature)
1/2 teaspoon mustard
3/4 cup LIGHT olive oil
salt and pepper


Method:
Combine egg, garlic, lemon juice and mustard in blender and blend until smooth.
Slowly pour in olive oil.  If you are doubling the recipe, I recommend pouring in 3/4 cup at a time, blending and then adding the second half.
Blend until it thickens.
Add salt and pepper to taste and combine.
Store in fridge.  
Mayonnaise will be good for one week past the expiration date on the egg carton. 

To see the original recipe and better pictures, click here!

1 comment:

  1. YUM, yay, and thank you :) We really need to make some more mayo so I can make this. I've been craving chicken salad, but we've been out of mayo for weeks. Have you ever used avocado or sunflower oil for the mayo? We got some avocado oil at costco of all places.

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