Crab Stuffed Mushrooms
"I am not sure where I found the original version of this recipe, probably some cooking magazine or newspaper, 25-30 years ago"
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
18 mushrooms
- Serves:
- 18
ingredients
- 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
directions
- 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!
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Reviews
-
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
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
