Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Recipe by: The Red Lion Inn Cookbook
Preheat oven to 350 degrees.
Carefully pick over the crabmeat to remove any cartilage and shell
fragment 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 co 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 th 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 is
still hot, pour in the sherry and carefully light it with a match.
Drai 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.

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