Welcome to Triple S Bites! If you’re just joining us you’re probably wondering what is this party you’re wondering? Triple S Bites simple stands for spicy, saucy, and sexy! Today, I’m bringing you a little spice with the spiced fig, with a little bit of natural sweetness of the crab.
The other day I went a little non-traditional with my V-Day share… Honey Garlic Boneless Chicken Wings… but seriously, aren’t wings good anytime? So today I thought I’d go a little more classy or elegant with the crab. Stuffed mushrooms are always a hit around here and that’s why when I received our sponsor, NOT Ketchup‘s Spiced Fig, I knew it was destined to marry with crab. As I whipped these babies up and tried them… scrumptious! They’re very easy to make and would make a great appetizer any time you’re trying to impress someone!
I’m going to keep this post very short and sweet (no pun intended) as I’m sure you don’t like to hear me ramble on anyway.
Spiced Fig and Crab Stuffed Mushrooms
A twist on the traditional crab stuffed mushrooms using NOT Ketchup’s Spiced Fig!
Ingredients
- 1 cup crabmeat, chopped
- 4 ounces cream cheese, softened
- 1 tablespoon parsley, chopped (I used Gourmet Garden Herbs)
- 4 tablespoons Parmesan cheese, shredded
- To Taste salt
- To Taste pepper
- To Taste garlic powder
- 1 pound mushroom caps
- 1/3 cup bread crumbs
- 1 tablespoon butter, melted
- 1/4 cup (more or less) NOT Ketchup Spiced Fig
Instructions
- Preheat oven to 375*
- In a small mixing bowl combine the crabmeat, cream cheese, parsley, Parmesan cheese, and seasonings, mixing well
- If you haven’t done so already, with a dry paper towel clean the mushrooms and remove the stems
- With a small spoon fill the mushroom caps with crab mixture, rounding the tops slightly
- In a small bowl, combine the melted butter and bread crumbs, stirring to make sure all the bread crumbs are coated
- Dip the tops of the mushrooms into the bread crumbs and place on cookie sheet
- With a small spoon drizzle NOT Ketchup Spiced Fig over the tops of the mushrooms
- Bake at 375* for 20 minutes or until mushrooms are cooked
- Serve!
