Mushrooms With Crabmeat Recipe
Ingredients
10 crabmeat, fresh, frozen or canned
2 tablespoons butter
2 tablespoons scallions, chopped
1 1/4 cups Thick Cream Sauce
1 teaspoon lemon juice
Nutmeg
Salt and pepper
24 mushroom caps
Directions
Preheat the oven at 350°f (180°c.
Remove all the pieces of cartilage from the crabmeat and flake with a fork.Melt the butter and cook the scallions until soft but not brown, stir in the crab and toss it with the scallions for 20 seconds.
Transfer the mixture to a large bowl. Stir the Thick Cream Sauce into the crab mixture and season to taste with the lemon juice and nutmeg.
Place the mushroom caps on a greased baking sheet and sprinkle them with salt, spoon in the crab filling and bake in the top part of the oven for 15 minutes or until mushrooms are tender.
Remove all the pieces of cartilage from the crabmeat and flake with a fork.Melt the butter and cook the scallions until soft but not brown, stir in the crab and toss it with the scallions for 20 seconds.
Transfer the mixture to a large bowl. Stir the Thick Cream Sauce into the crab mixture and season to taste with the lemon juice and nutmeg.
Place the mushroom caps on a greased baking sheet and sprinkle them with salt, spoon in the crab filling and bake in the top part of the oven for 15 minutes or until mushrooms are tender.
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