(submitted by Lisa C. Meyer)
- 24 Large Mushroom Caps
- 1/4c.diced onion
- 1/4c.diced celery
- 1 tbsp bacon fat or butter
- 1 c. Cornbread crumbs
- 2 large jalapeños diced
- 3oz.of Fresh bacon chunks or pieces NOT BITS
- 1 lb Lump Crab meat
- 1/4 tsp. Salt
- 1 1/2 tsp Jubilee® Seafood Seasoning
- Chicken Broth
Sautee onion and celery in bacon fat till translucent. Set aside.
In large bowl pour 1 cup of cornbread crumbs with enough chicken broth to make soupy. Stir and let set until broth is absorbed and consistency is thick and mushy. Add onions, celery, jalapenos, bacon, crabmeat, Jubilee® seafood seasoning. Mix well. Spoon mixture into mushroom caps.
Bake in preheated 375 degree oven for about 18 to 20 minutes. Serve