| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
American |
Seafood |
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 1/2 |
|
Medium-size onion; chopped |
| 3/4 |
lb |
Fresh mushrooms;washed & thinly sliced |
| 5 |
oz |
Crab meat |
| 3 |
tb |
Whipping cream |
| 1 |
ts |
Arrowroot or cornstarch |
| 2 |
tb |
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.
A Message from our Provider:
“No one has been misunderstood like God”