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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1/2 lb crab, flaked
5 tbsp butter
3 tbsp onion—chopped
3 tbsp flour
1 cup milk
1/8 tsp salt
Pinch cayenne pepper
2 tbsp parmesan cheese, grated
2 tbsp dried bread crumbs
1 tbsp parsley, chopped
24 medium mushrooms, stems removed
2 tbsp dry sherry
6 tbsp gruyere cheese, grated
Preheat oven to 350. Carefully pick over the crab to remove any cartilage and shell fragments. Melt 3 tbsp of the butter in a saute pan. Add the onions and saute over medium heat until translucent, about 3 minutes. Add the flour and cook an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorch. Remove from heat.
Add the crab, salt cayenne pepper, and Parmesan cheese to the pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature.
Heat the remaining 2 tbsp of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes. While the pan is still hot, pour in the sherry and carefully light it with a match. Drain the caps and allow them to cool. Mound 1 tbsp of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese. Place caps on a greased baking sheet and bake for 10 minutes, until bubbling. Serve hot. Makes 24 stuffed mushrooms.
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CRAB STUFFED MUSHROOMS 8
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
1/2 lb crab, flaked
5 tbsp butter
3 tbsp onion—chopped
3 tbsp flour
1 cup milk
1/8 tsp salt
Pinch cayenne pepper
2 tbsp parmesan cheese, grated
2 tbsp dried bread crumbs
1 tbsp parsley, chopped
24 medium mushrooms, stems removed
2 tbsp dry sherry
6 tbsp gruyere cheese, grated
Preheat oven to 350. Carefully pick over the crab to remove any cartilage and shell fragments. Melt 3 tbsp of the butter in a saute pan. Add the onions and saute over medium heat until translucent, about 3 minutes. Add the flour and cook an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorch. Remove from heat.
Add the crab, salt cayenne pepper, and Parmesan cheese to the pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature.
Heat the remaining 2 tbsp of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes. While the pan is still hot, pour in the sherry and carefully light it with a match. Drain the caps and allow them to cool. Mound 1 tbsp of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese. Place caps on a greased baking sheet and bake for 10 minutes, until bubbling. Serve hot. Makes 24 stuffed mushrooms.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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