Author: Coastal Seafood Cups - adapted from heartofnewengland.com and Oyster Stuffed Mushroom adapted from Cooks.com
Ingredients
Coastal Seafood Cups
2cucumberspeeled
1/4c.cream cheese
1/4c.plain yogurt
1/2c.crabmeatsqueezed dry
½c.chopped baby shrimpplus additional shrimp to garnish each cup
1tsp.hot pepper sauce
a few dashes of Old Bay Seasoning
1tsp.Dijon-style mustard
snipped fresh chives
fresh ground black pepperto taste
Oyster Stuffed Mushrooms
6-8Large mushrooms for stuffing
15 oz. can smoked oysters, chopped
4patties maple breakfast sausage patties
1egg
1/4c.dry bread crumbs
dash of dried basil
¼c.Vermont Cheddarplus additional cheese to sprinkle on top.
1tbsp.oyster liquid
Instructions
Coastal Seafood Cups
Slice cucumbers into 1-1/2-inch thick slices. Scoop out half of the seeds, leaving a thick bottom to hold your crab meat mixture.
In a bowl, with a hand-held mixer, beat cream cheese until smooth. Beat in yogurt, hot pepper sauce, Old Bay Seasoning and mustard until well combined.
Fold in the crab meat, shrimp and chives and fill each cucumber "cup" with equal amounts of mixture. Top with ground black pepper, additional chives and top with a full baby shrimp.
Cover and refrigerate no more than a couple of hours because the water from the cucumbers will begin to seep.
Oyster Stuffed Mushrooms
Wash mushrooms. Remove stems.
Break up sausage patties and brown completely. Remove from heat, drain fat and place into mixing bowl. Add oysters, breadcrumbs, egg, cheese and basil. Mix.
Heap mixture into mushroom caps. Arrange on baking sheet. Bake for 20 minutes at 375 degrees. A few minutes before they are done, sprinkle additional Vermont cheddar on top of each mushroom and bake for remaining time and cheese melts.