Ingredients: salt, paprika, celery seed, allspice, black pepper, mustard, and spices. 100% Kosher.
Allergens: Does not contain any gluten, wheat, soy, milk, peanut, egg or tree nut ingredients.
Chef's Recipe for Maryland Crab Stuffed Mushrooms: In a 4-qt. stainless steel or glass bowl, add 2 tablespoons of melted butter, 1 tablespoon finely grated parmesan cheese, 8 ounces pulled and finely shredded crab meat, 1/8 bunch of finely chopped parsley, 1 teaspoon Maryland Seafood Seasoning, and 1 teaspoon each of finely chopped onion and lemon juice. Thoroughly clean and remove the stems from the mushrooms then finely dice the stems. Stir all ingredients together to form a paste. With a teaspoon or baby spoon stuff the 24 well-cleaned, mushrooms. Bake stuffed mushrooms at 45F for 2 minutes until done. Serve hot, garnished with a tiny tomato wing.
Chef's Notes: Great for Crab Boils; Sprinkling on french fries and Roasted Potatoes; and Shellfish.
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.