Big Pot Cooking! fits because that is what we do - Feed The Masses!!! There ain't no fancy stuff here. We feed lots of people in mass quantities.This blog is intended to share experiences, stories, recipes, pictures and help for cooks that feel overwhelmed!!! My kitchen life has had it's up and downs to be sure! I have cooked for Kings and Queens, heads of industry, and many thousands of people in the casino industry. In all of this there is something to learn and stories to tell!
Monday, November 2, 2015
CRAB!!! Stuffed Mushrooms
Top these with Hollandaise Sauce, Torch and YUM!!!!! Crab Dressing for Stuffed
Diced Celery 1 ½lbs
Diced Bell Pepper 3/4 lb
Chopped Garlic 2 Tbs
Chef Paul’s Seafood Seasoning 4 Tbs
Bay Leaves 2 each
Shrimp Stock 2
Tabasco Sauce 3
Worcestershire Sauce 2 Tbs
French Bread Crumbs 3 quarts (Dressing should be moist)
Colossal Crab Meat 3 lbs
In a large rondo melt butter. Sauté onion, celery
and bell pepper until they are clear. Add garlic, seafood seasoning and bay
leaves, cook an additional minute. Add stock, Tabasco and Worcestershire sauce.
Turn off and fold in bread crumbs. Dressing should be moist – not dry. Fold in
crab meat as you stuff mushrooms.
For the mushrooms:
Steam jumbo mushrooms with stems removed for 2 – 3
minutes. Cool down and stuff with mixture above. Place in a baking dish 2
pieces per order, top with shredded parmesan cheese and sprinkle with bread
crumbs, bake for 8 minutes, remove from oven and top with a 2oz ladle of
hollandaise sauce, brown this under the salamander.