| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood, Meats |
|
Appetizers, Cheese, Fish |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Crabmeat – flaked |
| 5 |
T |
Butter |
| 3 |
T |
Onion – chopped |
| 3 |
T |
Flour |
| 1 |
c |
Milk |
| 1/8 |
t |
Salt |
|
pn |
Cayenne pepper |
| 2 |
T |
Parmesan cheese – grated |
| 2 |
T |
Bread crumbs – dried |
| 1 |
T |
Parsley – chopped |
| 24 |
|
Mushrooms – stems removed |
| 2 |
T |
Dry sherry |
| 6 |
T |
Gruyere cheese – grated |
INSTRUCTIONS
Preheat oven to 350 degrees. Carefully pick over the crabmeat to
remove any cartilage and shell fragments. Melt 3 tablespoons of the
butter in a saute pan. Add the onions and saute over medium heat until
translucent, about 3 minutes. Add the floour and cook an additional 3
minutes. Then add the milk and cook 5 to 6 minutes more, stirring,
until thick and creamy. Do not let the mixture scorrch. Remove from
heat. Add the crabmeat, salt cayenne pepper, and Parmesan cheese to
the pan and combine well. Stir in the bread crumbs and parsley. At
this point the mixture should be as thick as a stuffing. Allow it to
cool to room temperature. Heat the remaining 2 tablespoons of of
butter in another saute pan, and saute the mushroom caps until tender,
about 3 minutes. While the pan is still hot, pour in the sherry and
carefully light it with a match. Drain the caps and allow them to
cool. Mound 1 tablespoon of the stuffing in each mushroom cap, and
sprinkle them with the Gruyere cheese. Place caps on a greased baking
sheet and bake at 350 degrees for 10 minutes, until bubbling. Serve
hot. Serves 4 as an appetizer, and more as an hors d'oeuvre. Recipe
By : The Red Lion Inn Cookbook Posted on rec.food.recipes by
DI2@delphi.com From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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