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Crab
and Fresh Basil
Stuffed Mushrooms Recipe
recipe and photograph by www.finedinings.com
Yield: 48 appetizers
3 cups (3/4 pound) Monterey Jack cheese, shredded
1/2 cup plain breadcrumbs
1/8-teaspoon kosher salt
2 green onions, sliced thin
2 teaspoons fresh Basil finely chopped
12 drops Tabasco sauce
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
1 small clove garlic, crushed
1 large egg, lightly beaten
1-pound fresh crabmeat shredded
48 medium-sized button mushrooms
In a large bowl combine cheese, breadcrumbs, salt, onions, basil, Tabasco, wine, lemon juice, garlic and egg.
Fold in crabmeat; cover and refrigerate an hour or
overnight to develop flavors.
Pull stems from mushrooms and discard. Stuff mushroom caps with
crab mixture. Bake
on an oiled baking sheet pan at 400° for 15 to 20 minutes or until crab stuffing is lightly
brown and serve. They can be
reheated if not served immediately.
Wine recommendation: Chardonnay; Fumé Blanc
see
more of my
Gourmet Appetizer Recipes
with photographs
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