| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | American | Seafood | 4 | Servings |
INGREDIENTS
| 5 | T | Butter |
| 1/2 | Medium-size onion, chopped | |
| 3/4 | lb | Fresh mushrooms, washed & |
| thinly sliced | ||
| 5 | oz | Crab meat |
| 3 | T | Whipping cream |
| 1 | t | Arrowroot or cornstarch |
| 2 | T | Madeira |
| 1 | Splash Worcestershire sauce | |
| Salt & cayenne pepper | ||
| 5 | Sheets filo dough | |
| 1/4 | c | Dried bread crumbs |
INSTRUCTIONS
Preheat oven to 400F. Melt 2 tbs. butter in shallow pan & saute onion until soft & transparent. Add mushrooms & saute 5 min. Dice crab meat into pan & add cream. Simmer 1 min. Dissolve arrowroot in Madeira & stir into crab mixture. Simmer 2 min., then season w/ Worcestershire sauce,salt & cayenne. Melt remaining butter. Carefully remove filo dough from package & stack on work surface. Brush top sheet w/ melted butter & sprinkle w/ bread crumbs. Spread mushroom-crab mixture along bottom edge & roll around stuffing to make compact cylinder. Repeat process w/ remaining filo, butter & bread crumbs. Bake in oven 18 min. Slice in fourths & serve. HARVEST RESTAURANT BRATTLE ST.; CAMBRIDGE: WINE: JOSEPH PERRIER CHAMPAGNE From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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