"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

"World's Best" Crab-Stuffed Mushrooms Recipe

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This recipe for "World's Best" Crab-Stuffed Mushrooms, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, November 2, 2005


24 large fresh mushrooms
1 cup grated Romano cheese
3 cups fresh lump crab meat
4 tablespoons butter, divided
2 tablespoons flour
2 cups half-and-half
Italian bread crumbs
Garlic [I use 4 cloves, peeled, minced]
Fresh parsley, minced
1 bunch scallions, trimmed, diced, including some green
Butter Sauce (recipe follows)

Make a white sauce using 2 tablespoons butter, flour and half-and-half. In skillet sauté scallions, garlic and parsley in 2 tablespoons butter. Wash and stem mushrooms. Dry the mushroom caps with paper towels. Chop the stems and add to scallion mixture. Sauté till mushrooms are just tender. Add to the white sauce the scallion-mushroom mixture and the Romano cheese. Blend well and season to taste with salt and pepper or Cajun seasoning. Add the crabmeat, blending carefully. Add enough Italian bread crumbs to just hold the stuffing together - should not be too dry. Stuff the raw mushrooms. (Can be covered and frozen at this point if you wish.) Bake at 450 degrees F. about 15 minutes. Then pour butter sauce over mushrooms. If desired, broil several minutes to brown the stuffing.

Butter Sauce:
1 cup butter
1/4 cup olive oil
1 tablespoon minced parsley
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 cloves garlic, minced
3/4 teaspoon salt
1 tablespoon lemon juice
[I add a splash or two of dry white wine]

Melt butter. Add all other ingredients. Heat, don't boil. Pour over stuffed mushrooms.

Personal Notes:
Personal Notes:
Reference: http://www.labellecuisine.com/archives/Spice%20Cabinet/The%20Big%20Bad%20Feast.htm

This has not been tested




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