Appetizers
Please select an appetizer from the alphabetical list.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Crab Stuffed Mushroom Caps
Ingredients
Conversions to European measurements can be found here!
- 1/2 pound fresh crab meat
- 24 large white mushrooms
- 2 tablespoons butter
- 1 clove garlic crushed
- 1/4 cup yellow onion finely diced
- 1/4 cup cognac
- 1/8 cup finely minced parsely
- 6 oz chevre goat cheese
- salt and white pepper
- 2 tablespoons Parmesan cheese (for garnish)
Procedure
Preheat the oven to 300 degrees.
Remove the stems from the mushrooms by gently twisting and pulling the stem away from the cap. Finely dice all the stems and reserve them.
Begin by melting the butter in a medium frying pan. Add the diced mushroom stems, garlic and onions and saute over a medium low heat until the onions are very soft. About 15 minutes. Remove the onions to a large bowl. Spread the onions into a thin layer to cool them quickly. You can stick them in the fridge or freezer for a few minutes if you are in a hurry. Just remember to stir them every few minutes if you stick them in the freezer. You don't want them to freeze into a solid block. Ideally you are looking for room temperature. If the mix is too hot the cheese will melt and you want the chesse to stay slightly firm.
Deglaze the pan with the cognac over medium high heat. Add the mushroom caps gill side down and simmer for 5 minutes. Flip the mushrooms and let them saute for 3 minutes more. Then remove them to a baking dish gill side facing up.
Add the parsely, salt, pepper, and the chevre to the bowl with the onions. Mix throughly. Lastly add the crab meat. Try to be gentle while mixing throughly. I like to try to keep the crab meat as whole as possible.
Using a small spoon place small mounds of the crab mixture into the mushroom caps. Don't pack the filling allow it to remain loosely filling the mushroom caps. Go ahead and mound it up high. the crab mixture will settle a bit as it heats. Sprinkle the Parmesan cheese over the stuffed mushrooms.
Put the mushrooms in the oven for 10 to 15 minutes. Just until reheated. Serve immediately.