Monday, August 5, 2013

Rosie Makes Crab Meat Stuffed Mushrooms.



 Good Neighbor Bobby showed up the other morning
with a bucket of blue crabs for the Hawthornes.
We have such good neighbors.
And the bad ones mysteriously disappear
and are never heard from again.

Check it out.
This one measured over 16 inches from tip to tip.

 The carapace alone is 7 1/2 inches across.


 As always, Mr. Hawthorne gets the "shit detail,"
 as he calls it.
But, if you notice, he eats his way through,
so it ain't all bad.

He's wearing one of his favorite T-shirts.
He wore this to the Chevy dealership
the other day when we had to get a new truck.
He deemed it appropriate.

As a rule, crab meat needs nothing added to it,
except a little melted butter and lemon juice for me.
But sometimes,
I want something a bit more substantial,
so I'm stuffing mushrooms today.

 I stemmed the mushrooms,
saving the stems in my mushroom bag in the freezer.

 Mr. Hawthorne came in,
took one look at my shrooms, and ...
 ... decided to trim the edges
to allow for more crab meat stuffing.
Always thinking, that Mr. Hawthorne!
The trimmings went into my mushroom bag.

 Neatly trimmed caps.

 Mise en place
mushroom caps
about 1 pound crab meat
1/2 stick melted butter
juice of 1 lemon
1 TB chopped red onion
a few shakes of dry mustard
a few shakes of Old Bay
 a few shakes of hot Hungarian paprika
 scallions
grated parmesan cheese
Panko bread crumbs

about 1 pound crab meat
1/2 stick melted butter
juice of 1 lemon
1 TB chopped red onion
 dry mustard
 Old Bay
hot Hungarian paprika
scallions

mushrooms caps
grated parmesan cheese
Panko bread crumbs


 I added a couple shakes each paprika, dry mustard, and Old Bay
directly to the melted butter.

 Pour over crab meat.
Add in chopped red onion and fold gently.

 You don't want to break up these beautiful chunks.

 Stuff mushrooms with crab meat mixture.

 Be generous.

 Top with chopped scallions.


 Mix equal amounts grated Parmesan and Panko bread crumbs.

 Sprinkle Parm/Panko mixture on top.
 
 Pour a nice chardonnay halfway up the side of the caps.

 
 I had leftover crab meat mixture and panko/Parmesan
so I combined them.
Moreover Crabmeat later!

 Bake in a 350° oven
until nicely browned.
Sprinkle more chopped scallions over top.



 We had these as an appetizer ...

 ...  the prelude to our collaborative Caesar salad.

 Mr. Hawthorne likes to be in charge of the dressing
and I make the croutons.

For our Caesar Salad and Homemade Croutons recipes,
please check out my column in the Outer Banks Voice.



Stay tuned for my Crab Meat Moreovers.


2 comments:

notmuchofacook said...

Looks fabulous, Rosie!

Rosie Hawthorne said...

Thanks, NMOAC! It was quite good.