Mushroom Caps Neptune

Submitted by Cecily Parsley

"This is based on a popular appetizer from the Georgian House Restaurant and Day Spa in Alexandria, Ontario. The original uses all crab. I prefer a half-and-half combination of both chopped cocktail shrimp and frozen lump crabmeat. This could also be done using all shrimp."

 

• Ready In: 25mins
• Ingredients: 18
• Yields: 24 appetizers

ingredients

• 1⁄2 cup deli-style cream cheese
• 1⁄2 cup frozen lump crabmeat, defrosted and well drained
• 1⁄2 cup chopped cooked baby cocktail shrimp
• 1⁄4 cup chopped almonds
• 1⁄4 cup butter
• 1 teaspoon garlic, chopped
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon Worcestershire sauce
• 1⁄4 teaspoon hot pepper sauce
• salt
• 1⁄2 cup fresh breadcrumb
• 24 medium mushroom caps
• 1 cup melted butter
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon rind
• 2 tablespoons parsley
• salt & freshly ground black pepper

directions

1. Preheat oven to 400°.
2. Combine together cream cheese, crab, shrimp, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce, and hot pepper sauce in a bowl. Season to taste and stir in breadcrumbs.
3. Remove stems from mushrooms and cut a sliver-thin slice from the top rounded side, so that they will stand upright securely. Fill each cap with 1 to 2 tbsp crab/shrimp mixture. Place in 4 individual baking dishes.
4. Combine butter, lemon juice, lemon rind and parsley and season well. Drizzle 1/4 cup of butter mixture over each dish of mushrooms .
5. Make for 12 to 15 minutes, or until caps are cooked. Garnish each dish with parsley sprigs and a twist of lemon.