Jumbo Lump Crab-Stuffed Mushrooms

I am so obsessed with these one-bite wonders right now, particularly because they’re essentially crabcakes and garlicky mushrooms combined. My version calls for barely any filler — just a bit of panko — and plenty of flavor. I made this jumbo lump crab mixture the day before and stored it in an airtight container in the refrigerator. I found it to be perfectly ready to stuff and bake before happy hour time! This will absolutely become your go-to appetizer for a gathering, potluck, or special occasion at home.

12 medium-large whole white button mushrooms, stems separated
1 tablespoon olive oil
1/4 cup yellow onion, finely diced
2 garlic cloves, minced
1/2 cup (heaping) jumbo lump crab
1/4 cup panko bread crumbs
1/4 cup grated parmesan cheese, plus extra to garnish
1 tablespoon fresh parsley, minced
1 tablespoon chives, minced
1 egg, lightly beaten
Salt + pepper

1. Preheat oven to 375 degrees. Lightly grease a baking dish and add mushroom caps.

2. Dice mushroom stems. Heat olive oil in a medium saucepan over medium heat. Add diced mushroom stems and onion to the pan, stirring to cook. Add garlic after 5 minutes, continuing to cook down mushroom-onion mixture. Once caramelized, transfer mixture to a mixing bowl.

3. Mix in crab, panko, parmesan, herbs, egg, and salt and pepper until well combined. Generously fill each cap with stuffing mixture, pressing down lightly with your finger to fit a bit more! Sprinkle additional grated parmesan over the top.

4. Bake for 20-25 minutes until golden brown.

Spicy Tuna over Crispy Rice

As we navigate this pandemic at home, I think we’re all guilty of mentally escaping to past vacations and adventures. For me, these typically revolve around the foods I tasted for the first time and the flavors that still stick with me.

Nobu’s/Matsuhisa crispy rice with spicy tuna, which I tried for the first time with my brother in New York City and enjoyed again in Aspen the following year, is such a game-changing appetizer for a Japanese dining experience. Here’s our version of the favorite:

1/2 pound sushi-grade tuna, minced
2 cups sushi rice
2 tablespoons spicy mayo
1/4 cup scallions, finely diced
1 large avocado
Avocado oil
Cooking spray
Sesame oil, to serve
Soy sauce, to serve

1. Spray a square baking pan with cooking spray. Mold sushi rice into pan and flatten to 1-inch high. Place in freezer while preparing next steps (for up to 20 minutes) to cool rice to keep rice intact.

2. Place minced tuna in a small mixing bowl. Add spicy mayo and scallions to tuna and mix until incorporated. Place in refrigerator.

3. Chop avocado in a separate small bowl and, using a spoon, stir and mash into a smooth consistency.

4. Heat avocado oil in a large skillet on high heat. While preheating, remove rice from freezer and flip pan onto a cutting board. Dip a sharp knife in warm water and cut even 2-inch by 3-inch rectangles.

5. Carefully transfer rice pieces to pan in batches, frying untouched for 2-3 minutes. Use a spatula to flip while keeping shape together. Transfer crispy rice to the paper towel-lined plate and continue with second batch.

6. Remove tuna from fridge. Spread avocado on each piece of crispy rice, followed by a heaping tablespoon of spicy tuna mixture. Carefully drizzle a dot of sesame oil on top of each piece. Serve with soy dipping sauce.