Crab Caps

Cajun French:  la patate (la pa-tat) – potato

 

Fresh lump crabmeat is an advantage of living in south Louisiana and we enjoy it whenever we are able.  We purchased a pound of lump crabmeat this past Saturday from the Outlaw Katfish Company at the Red Stick Farmers Market.  Not wanting to freeze the crab we have been enjoying it in various ways.  Also having fresh mushrooms we decided to stuff the mushroom caps and serve them with pasta.  The Zapp’s Potato Chips adds a crunch and kick to the caps.

Mais C’est Bon!

Enjoy!!

Ingredients:

• 12 button mushrooms, medium to large
• 6 oz Rotini, uncooked
• Olive oil
• 1 cup onion, finely chopped
• 1 lg clove garlic, smashed and chopped
• ½ cup green bell pepper, finely chopped
• ½ cup yellow bell pepper, finely chopped
• ½ cup red bell pepper, finely chopped
• ½ cup mushroom stems, finely chopped
• 1 cup fresh lump crab
• 1 Tbl capers
• Salt
• Cajun seasoning
• 2 oz Zapp’s Crawtator Chips
• Parmesan cheese

 

Preheat oven to 350

 

Clean mushrooms and take off the stems

Remove the mushroom gills

Brush each mushroom cap inside with olive oil

Salt each cap

Place caps in greased baking dish and set aside

 

Crush potato chips and set aside

 

Cook Rotini per package directions

Once cooked, reserve ½ cup pasta water

Drain pasta and return to pot

Add 1-2 Tbl olive oil and 2 Tbl parmesan cheese and toss well

Set aside

 

Heat 2 Tbl olive oil to medium low in a cast iron skillet or other heavy skillet

Sauté onion, garlic, mushroom stems, and peppers until tender

Fold in capers and crabmeat to mixture

Season to taste with salt and Cajun seasoning

Stuff mushroom caps with mixture

Top each stuffed cap with Zapp’s Crawtators

Bake in a 350 oven for 20-30 minutes

 

Warm pasta if needed

Add any remaining stuffing to pasta and toss

Plate pasta and place mushroom caps on pasta