YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“What’s going on Yoder Nation. The Holidays are here, time for giving, sharing, spending time with loved ones and let’s not forget the food. Ever since I was a little boy I can remember these huge feasts we would have, food as far as the eye can see. Now that I am grown and hosting the holidays for my family, there is this underlying urge to impress my guests. Not only with great company but with delicious mouthwatering dishes that my guests rave about for days. I am sure like me, a lot of households across this great country start the Holiday off with a feast of appetizers well before the Main Event. So if you’re looking for a recipe that your guests will tell everyone about, I am sure this will be one of them. So let’s get after it!
I am gonna be cooking this dish on the YS640 with Yoder’s New Stainless Steel Wood-fired Pizza Oven. So get your pit lit and preheat to 350-400. Once that is rollin’ let’s get to creating this dish.”
—
Recipe from our friend Aaron Riley
Find more from Aaron on Instagram: @beardedskullbbq
Learn more about the Yoder Smokers Wood-fired Oven:
https://www.yodersmokers.com/pizza-oven/yoder-smokers-fire-oven/
INGREDIENTS
- 12 BabyBell mushrooms
- 16 oz crab meat
- ½ cup cream cheese (softened)
- ½ cup mayonnaise
- 4-5 strips bacon (diced)
- ½ yellow onion (diced)
- ½ red bell pepper (diced)
- ½ cup green onion (diced)
- ½ cup finely shredded Mozzarella
- ½ cup grated Parmesan
- 1-2 tablespoons Old Bay Seasoning
- Salt, pepper, garlic to taste
- Small amount of Alfredo Sauce
INSTRUCTIONS
- First thaw, rinse and clean your crab. I always use King Crab Legs for this recipe but you can use canned crab meat as well, just not as flavorful.
- Remove any shell and cartilage and set aside.
- Next you are going to finely dice up the yellow onion and red bell pepper, then in a frying pan dice up the bacon and sauté until desired doneness.
- Remove bacon from grease set aside.
- Now toss your mushrooms into the remaining bacon grease and sauté until tender.
- Next add all remaining ingredients (except the cheese) to a large mixing bowl. Mix everything together until all ingredients are well incorporated and season to taste. Let the mixture stand at room temperature for a while.
- Now you wash and use a melon baller or small spoon core out the mushrooms.
- At this time your crab mix should be cooled enough to add cheese without it melting. Stuff the mushrooms with the crab mix.
- In a large cast Iron dish add a thin layer of Alfedo then place your stuffed mushrooms into the cast iron dish and top with mozzarella.
- Slide the cast iron in the Yoder’s Pizza Oven for a few minutes, turning the pan a quarter turn every few minutes until mixture is bubbly and cheese is melty. I typically serve directly out of cast iron but you can plate however you like. Enjoy!
“What’s going on Yoder Nation. The Holidays are here, time for giving, sharing, spending time with loved ones and let’s not forget the food. Ever since I was a little boy I can remember these huge feasts we would have, food as far as the eye can see. Now that I am grown and hosting the holidays for my family, there is this underlying urge to impress my guests. Not only with great company but with delicious mouthwatering dishes that my guests rave about for days. I am sure like me, a lot of households across this great country start the Holiday off with a feast of appetizers well before the Main Event. So if you’re looking for a recipe that your guests will tell everyone about, I am sure this will be one of them. So let’s get after it!
I am gonna be cooking this dish on the YS640 with Yoder’s New Stainless Steel Wood-fired Pizza Oven. So get your pit lit and preheat to 350-400. Once that is rollin’ let’s get to creating this dish.”
—
Recipe from our friend Aaron Riley
Find more from Aaron on Instagram: @beardedskullbbq
Learn more about the Yoder Smokers Wood-fired Oven:
https://www.yodersmokers.com/pizza-oven/yoder-smokers-fire-oven/
INGREDIENTS
- 12 BabyBell mushrooms
- 16 oz crab meat
- ½ cup cream cheese (softened)
- ½ cup mayonnaise
- 4-5 strips bacon (diced)
- ½ yellow onion (diced)
- ½ red bell pepper (diced)
- ½ cup green onion (diced)
- ½ cup finely shredded Mozzarella
- ½ cup grated Parmesan
- 1-2 tablespoons Old Bay Seasoning
- Salt, pepper, garlic to taste
- Small amount of Alfredo Sauce
INSTRUCTIONS
- First thaw, rinse and clean your crab. I always use King Crab Legs for this recipe but you can use canned crab meat as well, just not as flavorful.
- Remove any shell and cartilage and set aside.
- Next you are going to finely dice up the yellow onion and red bell pepper, then in a frying pan dice up the bacon and sauté until desired doneness.
- Remove bacon from grease set aside.
- Now toss your mushrooms into the remaining bacon grease and sauté until tender.
- Next add all remaining ingredients (except the cheese) to a large mixing bowl. Mix everything together until all ingredients are well incorporated and season to taste. Let the mixture stand at room temperature for a while.
- Now you wash and use a melon baller or small spoon core out the mushrooms.
- At this time your crab mix should be cooled enough to add cheese without it melting. Stuff the mushrooms with the crab mix.
- In a large cast Iron dish add a thin layer of Alfedo then place your stuffed mushrooms into the cast iron dish and top with mozzarella.
- Slide the cast iron in the Yoder’s Pizza Oven for a few minutes, turning the pan a quarter turn every few minutes until mixture is bubbly and cheese is melty. I typically serve directly out of cast iron but you can plate however you like. Enjoy!
