3 teaspoons of whole milk
9 triangles of swiss laughing cow cheese
1 cup minced parsley
¾ cup of chopped green onions
¼ cup parmesan
2 teaspoons of lemon juice
1 tablespoon jalapeno juice
1 ½ cups lump crabmeat
Mix whole milk and laughing cow cheese with an electric mixer until smooth. Use a fork to mash small lumps in the cheese that the mixer misses. Turn the mixer to low, and add parsley, green onions, parmesan, lemon juice, and jalapeno juice. Turn mixer speed to medium until the ingredients are completely mixed. Then, add crabmeat. Although the stuffing can be eaten at room temperature, it is best served warm. Bake at 350° in a dutch oven for 10-15 minutes or until tips turn brown.
For Stuffed Mushrooms:
Preheat oven to 375°. De-stem a dozen mushrooms. Place them on an ungreased pan that can drain, a rimmed baking sheet, or a stone because the mushrooms will release juices when cooking.
With a small fork or spoon, stuff the mushroom caps with the unbaked crab mix. Top with parmesan. Bake for 15 minutes or until the tips of cheese turn brown.
(Or, you could just go wild and put that crab stuffing in whatever sounds good to you!)