Crabby Mushrooms Recipe

Summary

Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings5
CourseMethod
Main IngredientInterest Group

Ingredients

 Butter45 Milliliter
 Flour45 Milliliter
 Chicken broth125 Milliliter
 Half and half cream125 Milliliter
 Salt3 Milliliter
 White pepper1 Milliliter
 Dijon mustard5 Milliliter
 Egg yolk1
 Cooked crab meat250 Milliliter
 Large mushroom caps454 Gram (Fresh Variety)
 Eggs3
 Seasoned bread crumbs500 Milliliter
 Safflower oil1 Large

Directions

In a sauce pan heat the butter, add the flour, cook for 2 minutes over low heat.
Add the broth, cream, salt, pepper and mustard.
Simmer until sauce thickens, than beat in the egg yolk.
Stir the crab meat into the sauce, transfer to a food processor and puree, cool to room temperature.
Place a small amount of the mixture in each mushroom cap.
Place two caps together to sandwich in the filling.
Dip the mushrooms into the remaining filling to coat them.
Beat the eggs until light.
Dip the mushrooms into the eggs and dredge through the bread crumbs.
Heat the oil to 375°F (190°C) and fry the mushrooms in small batches until golden brown, reserve hot in the oven while the remainder cook.
Serve at once very hot.
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