Stuffed mushrooms with Crabmeat
1/2 pound crab, flaked
5 tablespoons butter
3 tablespoons onion -- chopped
3 tablespoons flour
1 cup milk
1/8 teaspoon salt
pinch cayenne pepper
2 tablespoons parmesan cheese -- grated
2 tablespoons bread crumbs -- dried
1 tablespoon parsley -- chopped
24 medium mushrooms -- stems removed
2 tablespoons dry sherry
6 tablespoons gruyere cheese -- grated (maybe a little more)
Preheat oven to 350°.
Carefully pick over the crab to remove any cartilage and shell fragments. (You can also get this in the can by the canned tuna)
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. Remove from heat.
Add the crab, 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. 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 350 degrees for 10 minutes, until bubbling. Serve hot.
Makes about 24 stuffed mushrooms.
Be yourself, because the people that mind don't matter, and the people that matter don't mind.