|
CRABMEAT STUFFED MUSHROOMS
Featured on “You’re the Chef”
24-28 large stuffing Mushroom caps
½ c butter, melted
7 oz frozen Canadian snow crabmeat
½ bunch of chives, fresh, chopped fine
½ tsp ground pepper
½ tsp seasoning salt
1 TB Dijon mustard
½ c heavy cream
1 TB lemon juice
½ c plain breadcrumbs
2 tsp fresh parsley, chopped fine
1 tsp paprika
¼ c mayonnaise
¼ c breadcrumbs
½ c grated Italian cheese
½ heavy cream
Wash and quickly dry the Mushroom caps. Toss with the butter and place on a baking tray.
Thaw the crabmeat and drain it well, squeezing it with your hands if necessary to remove as much of the water as possible. Add the chives, pepper, salt, mustard, cream, lemon juice, plain breadcrumbs, parsley, and paprika. Fill the caps with the mixture evenly.
Mix the mayonnaise, breadcrumbs, and cheese together. The mixture should be the consistency of a very thick sauce that is spreadable. If needed, thin it with a little heavy cream. Spoon a little on top of each Mushroom and return them to the broiler to brown them lightly on top.
Bake them at 450 degrees Fahrenheit for about 10 minutes, until the topping browns lightly and the Mushrooms begin to soften as liquid comes out of them. Serve them hot.
Yield: 2 dozen