Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Crabmeat - flaked
5 tb Butter
3 tb Onion - chopped
3 tb Flour
1 c Milk
1/8 ts Salt
pn Cayenne pepper
2 tb Parmesan cheese - grated
2 tb Bread crumbs - dried
1 tb Parsley - chopped
24 md Mushrooms - stems removed
2 tb Dry sherry
6 tb Gruyere cheese - grated

Preheat oven to 350 degrees.

Carefully pick over the crabmeat to remove any cartilage and shell
fragments. Melt 3 tablespoons of the butter in a saute pan. Add the
onions and saute over medium heat until translucent, about 3 minutes.
Add the floour and cook an additional 3 minutes. Then add the milk
and cook 5 to 6 minutes more, stirring, until thick and creamy. Do
not let the mixture scorrch. Remove from heat. Add the crabmeat,
salt cayenne pepper, and Parmesan cheese to the pan and combine well.
Stir in the bread crumbs and parsley. At this point the mixture
should be as thick as a stuffing. Allow it to cool to room
temperature. Heat the remaining 2 tablespoons of of butter in another
saute pan, and saute the mushroom caps until tender, about 3 minutes.
While the pan is still hot, pour in the sherry and carefully light it
with a match. Drain the caps and allow them to cool. Mound 1
tablespoon of the stuffing in each mushroom cap, and sprinkle them
with the Gruyere cheese. Place caps on a greased baking sheet and
bake at 350 degrees for 10 minutes, until bubbling. Serve hot. Serves
4 as an appetizer, and more as an hors d'oeuvre.

Recipe By : The Red Lion Inn Cookbook

Posted on rec.food.recipes by DI2#delphi.com

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