Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Crabmeat - flaked

  2. 5 tablespoons 75ml Butter

  3. 3 tablespoons 45ml Onion - chopped

  4. 3 tablespoons 45ml Flour

  5. 1 cup 237ml Milk

  6. 1/8 teaspoon 0.6ml Salt

  7. 1 Cayenne pepper

  8. 2 tablespoons 30ml Parmesan cheese - grated

  9. 2 tablespoons 30ml Bread crumbs - dried

  10. 1 tablespoon 15ml Parsley - chopped

  11. 24 tablespoons 360ml Mushrooms - stems removed (medium)

  12. 2 tablespoons 30ml Dry sherry

  13. 6 tablespoons 90ml Gruyere cheese - grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F.

  2. Carefully pick over the crabmeat to remove any cartilage and shell fragments. Melt 3 tablespoons of the butter in a saute pan. Add the onions and saute over medium heat until translucent, about 3 minutes. Add the flour and cook an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorch.

  3. Remove from heat. Add the crabmeat, salt cayenne pepper, and Parmesan cheese to the pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature. Heat the remaining 2 tablespoons of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes.

  4. While the pan is still hot, pour in the sherry and carefully light it with a match. Drain the caps and allow them to cool. Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese. Place caps on a greased baking sheet and bake at 350F for 10 minutes, until bubbling. Serve hot. Serves 4 as an appetizer, and more as an hors d'oeuvre.

  5. Recipe By: The Red Lion Inn Cookbook


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