| 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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