{
  "id": "CAT02-R19",
  "slug": "cat02-r19-dolphin-cove-key-lime-crab-stuffed-mushrooms",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat02-r19-dolphin-cove-key-lime-crab-stuffed-mushrooms.html",
  "title": "Dolphin Cove Key Lime Crab-Stuffed Mushrooms",
  "category": "Appetizers & Snacks",
  "category_id": "CAT02",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 18,
  "total_time_minutes": 38,
  "primary_cooking_method": "OVEN",
  "primary_food": "crab",
  "vegetarian": false,
  "allergens": [
    "shellfish",
    "milk",
    "wheat",
    "fish"
  ],
  "ingredients": [
    "16 medium white or cremini mushrooms",
    "8 oz cooked lump crab meat, picked over for shell (225 g)",
    "4 oz cream cheese, softened (115 g)",
    "¼ cup plain breadcrumbs (25 g)",
    "1 tablespoon chopped parsley",
    "1 teaspoon Key lime zest",
    "1 teaspoon Key lime juice",
    "¼ teaspoon paprika",
    "Black pepper",
    "a little oil for the baking dish"
  ],
  "directions": [
    "1. Heat oven to 375°F (190°C). Lightly oil a baking dish.",
    "2. Wipe mushrooms clean, remove stems, and place caps hollow-side up in the dish.",
    "3. Mix crab, cream cheese, breadcrumbs, parsley, lime zest, lime juice, paprika, and black pepper. Fold gently so some crab pieces stay intact.",
    "4. Spoon filling into the caps. Bake 15–18 minutes, until hot throughout and lightly golden on top.",
    "5. Rest 5 minutes, then serve warm."
  ],
  "food_safety": "Keep crab refrigerated until use; check carefully for shell fragments. Refrigerate leftovers within 2 hours."
}