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I am not sure where I found the original version of this recipe, probably some cooking magazine or newspaper, 25-30 years ago
- 1 1⁄2 lbs fresh large mushrooms, cleaned,stems removed and finely diced,caps left whole (about 18)
- 1 (6 ounce) package frozen crabmeat, thawed,drained,and picked over for shell and cartilage pieces
- 1 small onion, diced
- 1⁄2 cup butter
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 -2 tablespoon chopped fresh parsley leaves
- 1 teaspoon dried sweet basil leaves, lightly crushed
- 1 -2 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 dash Tabasco sauce
- 5 tablespoons flour
- 1⁄4 cup milk
- 1⁄4 cup freshly grated parmesan cheese
- 1⁄4 cup sauterne or 1⁄4 cup any fruity white wine
- 3 -4 tablespoons chopped blanched almonds
- Saute onion, mushroom stems, and crabmeat in butter until onion is transparent.
- Mix in salt, pepper, parsley, basil, lemon juice, Worcestershire and Tabasco.
- Add flour, and cook over medium heat about for 5 minutes, stirring frequently.
- Slowly add milk, whisking constantly; mixture should be very thick.
- Add Parmesan cheese, and cook over low heat, for 5 minutes longer, stirring constantly.
- Remove from heat, and add wine as desired to taste, so mixture still remains quite thick, and then adjust all seasonings to taste.
- Spoon into mushroom caps, and sprinkle with chopped almonds.
- Bake at 350-375 degrees F for about 15 minutes or until top starts to brown a little, being careful that almonds do not burn.
- Variation: I actually like this version better than the crab!
- Replace crab with 8 oz cooked shrimp, peeled, deveined, and chopped.
- It's just a matter of preference, but I like it!
I have tried many, many recipes for crab stuffed mushrooms and been disappointed every time. I am not disappointed this time. These are the very best I have ever had, anywhere. Thanks! Toby, I don't know who you are and, if you are still on Zaar at all, but I must tell you that I have made numerous of your recipes and love all of them. You are my favorite Unknown Chef. Thanks so much. QDM