Post by Admin on Dec 16, 2016 2:54:30 GMT
My Oh My!!! What to do with all that crab? Umm@ Mushroom stuffed with crab.
Well, I have never stuffed a mushroom but have stuffed myself with stuffed mushrooms.
To get things started any recipe suggested to you has to be simple to prepare and so it goes with Mushrooms Stuffed with Crab. Is there anything easier than dry bread based stuffing. Combine the stuffing with clam juice and sautéed celery and onions and set aside. Rinse the mushroom in warm tap water and pat dry with a towel. Remove the stems from the mushroom caps. Chop the mushroom stems into small pieces and combine with the onions and celery. Sauté the vegetable mixture with a half a stick of butter. In a bowl combine the sautéed vegetables with the stuffing and the crab and mix the combinations using your hands.
Stuff the mixture into the hollow depression in the mushroom caps. Stick the stuffed mushroom with a fork and dip the mushroom into the tempura mixture. Deep fry the mushroom in high quality cooking oil. The cooking oil should be hot enough to cook the mushroom without burning the batter.
Make a Bechamel Sauce and stir in a brick of Philadelphia without bringing the mixture to a boil. Once the Philadelphia crème cheese is fully incorporated into the Béchamel sauce serve it over the stuffed mushrooms. Grate with nutmeg and serve.
Well, I have never stuffed a mushroom but have stuffed myself with stuffed mushrooms.
To get things started any recipe suggested to you has to be simple to prepare and so it goes with Mushrooms Stuffed with Crab. Is there anything easier than dry bread based stuffing. Combine the stuffing with clam juice and sautéed celery and onions and set aside. Rinse the mushroom in warm tap water and pat dry with a towel. Remove the stems from the mushroom caps. Chop the mushroom stems into small pieces and combine with the onions and celery. Sauté the vegetable mixture with a half a stick of butter. In a bowl combine the sautéed vegetables with the stuffing and the crab and mix the combinations using your hands.
Stuff the mixture into the hollow depression in the mushroom caps. Stick the stuffed mushroom with a fork and dip the mushroom into the tempura mixture. Deep fry the mushroom in high quality cooking oil. The cooking oil should be hot enough to cook the mushroom without burning the batter.
Make a Bechamel Sauce and stir in a brick of Philadelphia without bringing the mixture to a boil. Once the Philadelphia crème cheese is fully incorporated into the Béchamel sauce serve it over the stuffed mushrooms. Grate with nutmeg and serve.