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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Mushrooms Stuffed with Crabmeat
      Yield: 4 Servings
      1 lb Large mushrooms
           Melted butter
      3 tb Butter
      1 tb Flour
    1/2 c  Milk
           Salt; to taste
           Pepper; to taste
    1/2 c  Finely chopped scallions
      6 oz Crabmeat
      1 tb Cognac
      1    Egg yolk
           Hot pepper sauce; to taste
    1/4 c  Grated Parmesan cheese
      3 tb Butter; melted
  Preheat oven to 400. Butter a baking dish.
  Remove stems from mushrooms; set aside. Bake
  mushroom caps, hollow side down, in baking dish 10
  Meanwhile, make a white sauce using 1 tablespoon
  butter, 1 tablespoon flour and 1/2 cup milk. When
  thickened, season to taste.
  Chop mushroom stems with onions in 4 tablespoons
  butter for 4 minutes. Add crab and cognac. Stir in
  white sauce, egg yolk and hot pepper sauce. Cook
  until thick enough to hold together. Stuff
  mushroom caps; sprinkle with Parmesan cheese and
  brush with butter. Bake 20 minutes.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:21:51 EDT