Recipes

CRAB IMPERIAL STUFFED MUSHROOMS
  • Ingredients
  • 1/4 yellow bell pepper
  • 1/4 red onion
  • 1 stalk celery
  • 1 green onion
  • 2 cloves garlic
  • 2 sprigs fresh parsley
  • 1 sprig fresh dill
  • 1 tablespoon butter
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • Salt and cayenne pepper to taste
  • 1 pound lump crabmeat
  • 24 large (2 to 3 inches diameter) mushrooms
  • 1/4 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese
Directions
  1. Cut pepper into medium dice
  2. Cut red onion and celery into medium dice
  3. Slice green onion
  4. Peel and mince garlic
  5. Mince enough parsley to make 1 tablespoon and mince enough dill to make 1 teaspoon
  6. Melt butter in a small skillet and saut6 the bell pepper, onion and celery for 2 minutes
  7. Add the green onion and garlic and toss 30 seconds more
  8. Cool.In a medium bowl stir together the mayonnaise, mustard,lemon juice, hot sauce, Worcestershire sauce, salt and cayenne to taste
  9. Stir in the cooled vegetables, the parsley and dill
  10. Gently fold in the crabmeat
  11. Preheat oven to 350 degrees
  12. Remove stems from mushrooms and wipe caps clean with a damp paper towel
  13. Brush mushroom caps with olive oil and arrange in a baking dish
  14. Fill mushrooms with crab mixture, mounding above the top
  15. Sprinkle with Parmesan cheese and bake for 15 to 20 minutes or until tender and bubbly.


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