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this crab
stuffed mushroom filling is also good in chickens or
fish,
it can be made in advance,
you can use this stuffed recipe to flavor an omelet,
béchamel sauce or a simple broiled chicken.
I like to serve these crab
stuffed appetizers for our family and
friends on our patio with
a chilled bottle of chardonnay before our
dinner party...
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
recipe
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 fresh 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
Dungeness crab shredded
48 medium-sized button mushrooms
In a large bowl combine the cheese, breadcrumbs, salt, scallions, fresh basil,
Tabasco sauce, dry white wine, lemon juice, crushed garlic
and beaten egg mixing well. Fold in the crab.
Cover and refrigerate for one hour or
overnight to develop the flavors.
Remove mushroom stems and discard or
save for soups or stews, stuff the mushroom caps with the crab mixture,
place on an oiled baking sheet pan and bake at 400° for 15 to 20 minutes or until
crab stuffing is lightly
brown, then serve. Can be reheated if not served immediately.
Wine recommendation: Chardonnay; Fumé Blanc
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