Crab and bell pepper stuffed mushrooms

Cheese covered and bread crumb filled mushrooms are a thing of the past for me. Here to stay is this gem of a recipe that I came up with while trying to satisfy my need to both making a nice appetizer and use up crab meat. I found a container of crab claw meat at my local grocery store and bought it to make home made sushi. The sushi was successful but then I had this 12 ounce container of crab meat left over. This was my invention...and what a tasty invention it is. I also used the extra fixins and added it to my hashed browns in the morning for a savory change.

Ingredients:

• 1/4 c Crab meat, washed and picked through
• 1/2 Red bell pepper
• 1/4 c Onion (white or yellow)
• 1/4 c Gluten free bread crumbs
• 2 tbl bacon fat or cooking oil
• 1 container mushrooms
• 1 tbl minced garlic or 3 garlic cloves, minced
• cracked black pepper
• 1 tbl Old Bay seasoning

Prep:

Heat oven to 350 F. Wash the mushrooms and pat dry.Remove the stems and set aside the caps.  Wash, chop and mince all ingredients.

Cook:

Mince the stems and add to minced bell pepper and chopped onion in a heated and greased pan. Cook down for about 4-5 minutes. Once the onions are soft, add the garlic and seasonings. Stir in the washed and dried crab meat. As a final step, add the bread crumbs and stir together. Remove from heat. Place the caps into the greased pan and cook about 3 minutes over low heat on each side. Remove and place in a baking dish. Fill each well with a spoon full of the cooked mixture. Pop into the oven for 15 minutes.