Crab Stuffed Mushrooms
Makes 20- 24 mushrooms (depending on how you stuff them)
Ingredients:
- 24 stuffing mushrooms, brushing all dirt off, removing the stems and laying the mushroom caps on a sheet pan
- ** Fine dice the mushroom stems to be used in the stuffing**
- 4 ozs Sherry Wine or Brandy
- 4 tablespoons soft butter
- 3 tablespoons shallots, diced
- 4 -tablespoon garlic confit, mashed up with a fork (garlic cloves, simmered in vegetable oil till tender)
- 2 pounds lump crabmeat, picked for any shells.
- 2 pounds cream cheese, soft
- 3 heaping tablespoons mayonnaise
- Juice of one lemon
- Lemon zest
- 4 tablespoons chopped parsley
- seasoned bread crumbs for topping
Method:
- In a large sauté pan, sweat the shallot in butter till tender
- Add the diced mushroom stems, and cover with lid and sweat out all moisture
- Deglaze with brandy
- Add the cream cheese to the pan and remove from heat and fold the ingredients together
- Switch the mixture into a mixing bowl and add the mayonnaise and crab meat and fold together
- Add the parsley, lemon zest and juice and parsley
- Season with sea salt and black pepper
- Let cool and stuff a good dose into each of the mushrooms
- At this point you can reserve and bake when ready
- Bake for 15 minutes at 420 degrees till the crab mix is bubbly
- Add the breadcrumbs and Broil for 3-4minutes till golden brown on top
- Serve with lemon butter sauce, garlic mayonnaise or just a squeeze of lemon and chopped fresh parsley…
Enjoy!!
Go PATS!!