The Lexingtonienne

August10th

6 Comments

Here’s the thing about baby clothes: If you save the special clothes for special occasions, your baby is guaranteed to outgrow said items long before any fancy event peeks over the horizon.

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Luckily, I was apprised of this phenomenon by veteran moms, and it is for this reason that Eleanora has been known to wear a fancy tutu to play group, a flouncy dress to a pizza joint, and my baby bonnet for a 30-second walk from our car to Toddle Tunes.

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I’m not saying this particular outfit is fancy (it’s not – it’s just a bubble from Carter’s that probably cost $6), but when my assistant and I decided to make a fish feast and visited Santa Monica Seafood a couple of weeks ago, we dusted off the exoskeleton in our closet and put on this spiffy crab outfit.

7 months

7 months

I thought no one had noticed this except for me, but then my friend Sydney (Hey, Syd! Hope you’re enjoying the Seychelles!) left a comment on the blog the other day remarking on the crab outfit and the seafood theme. Hooray! Someone noticed!

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Anyway, here’s a snappy little recipe for crab-stuffed mushrooms. I found teenager-size portabello mushrooms and made them as our dinner, but I would recommend buying regular white mushrooms (the store was out of them that day) and serving them as a pop-in-your-mouth appetizer.

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Eleanora recommends that you don’t wait for a special occasion.

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CRAB-STUFFED MUSHROOMS (pdf)

  • 1 package white mushrooms, cleaned off and with the stems removed
  • 1-2 T melted butter
  • 3 scallions, minced
  • 3-4 ounces cream cheese, softened
  • 1/4 lb crabmeat
  • 1/4 C Italian seasoned breadcrumbs
  • 3 T grated parmesan, divided
  • Salt & pepper to taste

Preheat oven to 400.

Toss mushroom caps with melted butter. In a bowl, thoroughly combine scallions, cream cheese, crabmeat, breadcrumbs, 2 T parmesan, and salt & pepper. Place mushroom caps into a lightly greased baking dish, and stuff with the crab mixture. Sprinkle remaining parmesan cheese on top (or more – I’m not the cheese police). Bake until the tops turn golden brown and the filling begins to bubble, about 15-20 minutes. (It will depend on the size of your mushrooms.) Serve warm.

7 months

Hannah

6 Comments

  • Comment by Amy — August 10, 2011 @ 3:08 pm

    I am so making these! And belated thanks for the rainbow fruit skewer idea…made them for a dinner party w/kids and they were a huge hit!

  • Comment by Katie Alender — August 10, 2011 @ 4:18 pm

    WANT. And she is so cute! Did you get free seafood because of her outfit? They should have thrown in a free crab!

  • Comment by Sis — August 10, 2011 @ 5:23 pm

    Yum!! Hi Ellie B.!

  • Comment by Maggie — August 10, 2011 @ 6:24 pm

    S !!he is so deliciously cute…..I miss all of you…….and these mushrooms look great

  • Comment by Maggie — August 10, 2011 @ 6:25 pm

    She is so deliciously cute…..I miss all of you…….and these mushrooms look great !!

  • Comment by Sydney — August 21, 2011 @ 6:41 am

    Woohoo! I cant believe I made the blog! Totally made my day! Just now catching up on the posts as yes, I was in paradise but luckily, did not get eaten by any sharks! Glad I made the outfit/menu coordination observation and cant wait to see what is next for Eleanora and in the kitchen.

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