Chesapeake Bay Crab Stuffed Mushrooms Recipe
No one can eat just one is my claim for this recipe of Chesapeake Bay Crab Stuffed Mushrooms. The primary ingredient in Chesapeake Bay Crab Stuffed Mushrooms is always Vegetable. This Chesapeake Bay Crab Stuffed Mushrooms as a Side Dish is a winner! I am very excited to know your opinion about this Chesapeake Bay Crab Stuffed Mushrooms. Send me a message about it.
Ingredients
24 large mushrooms with stems
3 tablespoons margarine or butter
1 small onion, finely chopped
1 large celery stalk, finely chopped
8 ounces fresh lump crabmeat
1 tablespoon all purpose flour
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup milk
2 tablespoons dry sherry
2 slices white bread, finely chopped
2 tablespoons chopped fresh parsley
Nonstick cooking spray
Directions
Remove stems from mushroom caps by gently wiggling and twisting stems.
Chop stems.
If necessary, so that mushrooms stand upright without wobbling when stuffed, cut a very thin slice from rounded side of each cap.
Arrange mushroom caps, cavity side up, in 15 1/2" by 10 1/2" jelly roll pan.
In 10 inch skillet, melt margarine or butter over medium heat.
Add onion, celery, and mushroom stems and cook 15 to 20 minutes, until vegetables are tender and golden, stirring occasionally.
Meanwhile, pick over crabmeat to remove any cartilage.
Increase heat to medium high.
Sprinkle flour, salt, and pepper over vegetable mixture.
Cook 1 minute, stirring constantly.
Gradually add milk, then sherry; heat to boiling, stirring constantly.
Remove skillet from heat.
Add bread crumbs, crabmeat, and 1 tablespoon chopped parsley.
Stir to mix well and break up crabmeat slightly.
Preheat oven to 400°F.
Fill mushroom cavities with crabmeat stuffing.
Spray large sheet of foil with nonstick cooking spray.
Place foil, greased side down, over mushrooms.
Bake stuffed mushrooms 10 minutes.
Remove foil and bake 10 minutes longer.
Chop stems.
If necessary, so that mushrooms stand upright without wobbling when stuffed, cut a very thin slice from rounded side of each cap.
Arrange mushroom caps, cavity side up, in 15 1/2" by 10 1/2" jelly roll pan.
In 10 inch skillet, melt margarine or butter over medium heat.
Add onion, celery, and mushroom stems and cook 15 to 20 minutes, until vegetables are tender and golden, stirring occasionally.
Meanwhile, pick over crabmeat to remove any cartilage.
Increase heat to medium high.
Sprinkle flour, salt, and pepper over vegetable mixture.
Cook 1 minute, stirring constantly.
Gradually add milk, then sherry; heat to boiling, stirring constantly.
Remove skillet from heat.
Add bread crumbs, crabmeat, and 1 tablespoon chopped parsley.
Stir to mix well and break up crabmeat slightly.
Preheat oven to 400°F.
Fill mushroom cavities with crabmeat stuffing.
Spray large sheet of foil with nonstick cooking spray.
Place foil, greased side down, over mushrooms.
Bake stuffed mushrooms 10 minutes.
Remove foil and bake 10 minutes longer.
