Mushrooms, Crab Stuffed, Baked, Captain Fairfield Inn's

By arthurlemay

Ingredients

• 24 large mushrooms
• 1/2 large Spanish onion, diced
• 1 teaspoon diced garlic
• 1 red bell pepper, diced
• 4 Tablespoons butter (1/2 stick)
• 3 tablespoons King Arthur flour
• 8 ounces crab meat, drained
• 1/2 teaspoon dry sherry
• 2 drops Tabasco sauce
• 1 pinch salt, to taste
• 1 pinch pepper, to taste

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees.

Remove the stems from the mushrooms and wipe them clean. Turn each one, gill side up and set aside.

In a saute pan over medium-heat, saute the onion, garlic and pepper in the butter until the onion is translucent. Stir in the flour to make a roux. Add the crab meat, sherry, Tabasco sauce, salt and pepper. Mix gently, using the back of a spoon. Remove from the heat.

Spoon some of the stuffing mixture into eaach mushroom cap. Place each mushroom, stuffing side up, on an ungreased sheet pan.

Bake at 350 degrees for 10 minutes.

Serve hot.