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Baked Mushrooms Stuffed With Crabmeat Imperial

Type: Vegetables
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

1 cup 237mlMayonnaise
1 tablespoon 15mlDijon mustard
1 teaspoon 5mlFresh lemon juice
1/2 teaspoon 2.5mlHot red pepper sauce
1/2 teaspoon 2.5mlWorcestershire sauce
1/4 teaspoon 1.3mlSalt
1/8 teaspoon 0.6mlCayenne
1 tablespoon 15mlButter
1/4 cup 36g / 1.3ozFinely-chopped red or yellow bell peppers
1/4 cup 27g / 1ozFinely-chopped celery
1/4 cup 15g / 0.5ozFinely-chopped red onions
2 tablespoons 30mlMinced green onions
1 teaspoon 5mlMinced garlic
1 tablespoon 15mlMinced fresh parsley
1 teaspoon 5mlMinced fresh dill
1 lb 454g / 16ozLump crabmeat - picked over to remove any cartilage
1/4 cup 59mlGrated Parmesan - (to 1/2)
  Fresh chives - for garnish
  With Cremini Mushroom Caps
36   Cremini mushrooms - wiped clean, and stems removed
  With Portobello Mushrooms
6   Portobello mushrooms - wiped clean, (large) and stems removed
1/4 cup 59mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 350 degrees. In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne. Stir until well blended and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the bell peppers, celery, and red onions, and cook, stirring, until wilted, about 2 minutes. Add the green onions and garlic, and cook, stirring, for 30 seconds. Remove from the heat and let cool. When cool, add to the mayonnaise mixture with the parsley and dill, and stir until blended. Gently fold in the crabmeat.

If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat imperial mixture. Place on a baking sheet and sprinkle with Parmesan cheese. Bake until warmed through and bubbly on top, 8 to 12 minutes.

If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the mushrooms and discard. Lightly oil both sides with olive oil and season lightly with salt and pepper.

Place on a baking sheet and bake until tender, about 10 minutes. Remove from the oven and when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and sprinkle with the cheese. Bake until the mixture is warmed through and bubbly on top, 12 to 14 minutes. Remove from the oven and place on a platter. Garnish with the fresh chives and serve.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1F12) - from the TV FOOD NETWORK"

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