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Title: Mushrooms Stuffed with Crabmeat
Categories:
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
minutes.
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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