A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Appetizer
Eddie’s Crabmeat-Stuffed Mushrooms
Eddie’s Crabmeat-Stuffed Mushrooms This recipe was featured on
"You're the Chef" episode #705.
Watch this episode on Google Video.
Yield: two dozen

Ingredients:

2 each pkgs. large stuffing mushroom caps, stems removed
1/4 c. melted butter
1/4 c. salad oil
7 oz. crab meat
1/2 bun. fresh chives, chopped fine
1/2 tsp. ground pepper
1/2 tsp. seasoning salt
1 Tbsp. Dijon mustard
1/2 c. heavy cream
1 Tbsp. lemon juice
1/2 c. plain breadcrumbs
2 tsp. fresh parsley, chopped fine
1 tsp. paprika
1/4 c. mayonnaise
1/4 c. breadcrumbs
1/2 c. grated Italian cheese
3/4 c. heavy cream
 


Procedure:
Wash and quickly dry the mushroom caps. Toss with the butter and oil and place them on a baking tray.

Combine the crabmeat, chives, pepper, salt, mustard, cream, lemon juice, breadcrumbs, parsley and paprika. Fill the caps evenly with the mixture.

Mix the mayonnaise, breadcrumbs and cheese together. The mixture should be the consistency of a very thick sauce that will spread. If needed, thin it with a little heavy cream. Spoon a little on top of each mushroom and return them to the broiler to brown them lightly on top.

Bake them at 375° for about 25 minutes, until the topping browns lightly and the mushrooms begin to soften as liquid comes out of them.

Serve them hot.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology