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Ingredients
- For The Crab Stuffing:
- 1 egg
- 1/2 cup mayonnaise
- 1 pound crabmeat, drained
- 2 tablespoons seasoned breadcrumbs, moistened
- 2 ounces melted butter
- 1 teaspoon dry sherry
- 2 tablespoons chopped parsley
- 2 tablespoons chopped garlic
- 1 pinch dry mustard
- 1/2 teaspoon white pepper
- 1 pinch salt, to taste
- For The Browning Sauce:
- 1 Egg
- 1/2 cup mayonnaise
- 2 ounces grated Parmesan cheese
- 2 ounces grated Swiss cheese
- For The Mushrooms:
- 36 Large mushroom caps
- 4 tablespoons chopped parsley, for garnish
- 18 lemon wedges, for garnish
Preparation
Step 1
Preheat oven to 375 degrees.
To Make The Stuffing:
Whisk the egg until well mixed, but not foamy. Add the mayonnaise. Whisk until well blended. Add the crab meat and remaining ingredients; fold gently to combine. (Note: bread crumbsb can be seasoned to taste with the fresh lemon juice,dry sherry, chopped parsley and chopped garlic.)
To Make The Browning Sauce:
Whisk the egg until well mixed, but not foamy. Add the mayonnaise and whisk until well blended. Add the cheeses and mix well. Be sure to stir the mixture each time before removing a portion.
To Assemble The Mushrooms:
Rinse the mushrooms in cold water to remove any surface dirt. Fill a saute pan with 3-4 inches of water. Bring to a boil. Blanch the mushrooms for 3 minutes. Remove and drain.
Place the mushrooms, face up in an ovenproof casserole. Top each mushroom with 1 tablespoon of the crab meat stuffing. Ladle 1 teaspoon of the browning sauce over the top of each mushroom. Bake at 375 degrees, until the top surface is golden brown.
Serve hot or warm.