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    Mushrooms Stuffed with Crab Imperial


    Source of Recipe


    Michele

    Recipe Introduction


    This seems like a lot of information, but don't let that sway you from trying these beauties. They are delicious!

    List of Ingredients




    Baked Mushrooms Stuffed with Crabmeat Imperial

    1 cup mayonnaise
    1 tablespoon Dijon mustard
    1 teaspoon fresh lemon juice
    1/2 teaspoon hot red pepper sauce
    1/2 teaspoon Worcestershire sauce
    1/4 teaspoon salt
    1/8 teaspoon cayenne
    1 tablespoon butter
    1/4 cup finely chopped red or yellow bell peppers
    1/4 cup finely chopped celery
    1/4 cup finely chopped red onions
    2 tablespoons minced green onions
    1 teaspoon minced garlic
    1 tablespoon minced fresh parsley
    1 teaspoon minced fresh dill
    1 pound lump crabmeat, picked over to remove any cartilage
    1/4 to 1/2 cup grated Parmesan
    Fresh chives, garnish

    Recipe



    With cremini mushroom caps:
    36 cremini mushrooms, wiped clean and stems removed

    With portobello mushrooms:
    6 large portobello mushrooms, wiped clean and stems removed
    1/4 cup olive oil
    Salt and freshly ground black pepper
    Preheat the oven to 350 degrees F.
    In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper
    sauce, Worcestershire, salt, and cayenne. Stir until well blended and set
    aside.
    In a medium skillet, melt the butter over medium-high heat. Add the bell
    peppers, celery, and red onions, and cook, stirring, until wilted, about 2
    minutes. Add the green onions and garlic, and cook, stirring, for 30
    seconds. Remove from the heat and let cool. When cool, add to the
    mayonnaise mixture with the parsley and dill, and stir until blended.
    Gently fold in the crabmeat.
    If using the cremini mushrooms, stuff each mushroom cap with about 1
    tablespoon of the crabmeat imperial mixture. Place on a baking sheet and
    sprinkle with Parmesan cheese. Bake until warmed through and bubbly on
    top, 8 to 12 minutes.
    If using the portobello mushrooms, with a paring knife, cut out the gills
    on the underside of the mushrooms and discard. Lightly oil both sides with
    olive oil and season lightly with salt and pepper. Place on a baking sheet
    and bake until tender, about 10 minutes. Remove from the oven and when
    cool enough to handle, divide the crabmeat imperial mixture among the
    mushroom caps and sprinkle with the cheese. Bake until the mixture is
    warmed through and bubbly on top, 12 to 14 minutes.
    Remove from the oven and place on a platter. Garnish with the fresh chives
    and serve.
    Yield: 6 to 8 servings (hors d'oeuvre or appetizers)
    Prep Time: 30 minutes
    Cook Time: 18 minutes
    Difficulty: Easy


 

 

 


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