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this stuffing is also good,
it can be made in advance,
you can use it to flavor an omelet,
béchamel sauce or a simple broiled chicken.
We enjoy these with our family and
friends on our patio with
a chilled bottle of chardonnay before our
dinner entrees...
they are also good to take to a party,
how can you go wrong with the delicate flavor of Dungeness
crab!
see
more of my
Gourmet Appetizer Recipes
with photographs
Crab-Stuffed Mushrooms
originated
& created by Peggy Bucholz for www.finedinings.com
Yield: 48
3 cups (3/4 pound) Monterey Jack cheese, shredded
1/2 cup plain breadcrumbs
1/8-teaspoon kosher salt
2 scallions, sliced thin
2 teaspoons Basil finely chopped
12 drops Tabasco sauce
2 tablespoons dry white wine
2 tablespoons lemon juice
1 small clove garlic, crushed
1 large egg, lightly beaten
1-pound crabmeat shredded
48 medium-sized button mushrooms
In a large bowl combine the first 10 ingredients, fold in crabmeat, cover and refrigerate for one hour or
overnight to develop flavors.
Remove mushroom stems and discard or
save for soups or stews, stuff caps with crab mixture and bake
on an oiled baking sheet pan at 400° for 15 to 20 minutes or until stuffing is lightly
brown and serve. Can be reheated if not served immediately.
Wine recommendation: Chardonnay; Fumé Blanc
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