Saturday, July 9, 2022

Rosie Makes Crab Meat Stuffed Mushrooms.












 For me, the best way to eat crab meat is straight out of the crab.  Dipped in melted butter.  Maybe a squeeze of lemon juice.  However, if you don't want to go to the trouble of picking the crab yourself and you find yourself  in the enviable position of having already picked crab meat on hand, may I suggest making this quick little appetizer - crab meat stuffed mushrooms.











Rosie's Crab Filling

1/2 pound crab meat
4 TB unsalted butter
2 oz. Brie
2 oz. cream cheese
1 TB minced shallot
1 TB red finely chopped red pepper
2 TB lemon juice
1 TB sherry

In a small sauce pan, melt butter, with Brie and cream cheese.  Gently fold in crab meat, being careful not to break up the meat.  Add in shallot, red pepper, and lemon juice.  Heat through.  Stir in sherry.  I never thoroughly incorporate the sherry.  I like to have "pockets of flavor."  

 For the crab meat, I usually buy claw.  It's the least expensive and it's sweet.
Instead of shallot, you could use a regular onion.  
Clean about a dozen mushrooms and remove stems.  Fill each shroom with crab meat mixture, making a mound.


Crab meat mixture. 
 Heat through.

Spoon into caps.

Sprinkle Parmesan and panko breadcrumbs over top.
Pour a little sherry in the bottom of the pan. 
 Gives the mushrooms a nice flavor.

Place under broiler until tops are golden brown.




Slice some green onions to sprinkle around.










Sprinkle on some paprika.


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