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Monday, November 2, 2015

CRAB!!! Stuffed Mushrooms


Top these with Hollandaise Sauce, Torch and YUM!!!!!


Crab Dressing for Stuffed Mushrooms
Ingredients                                              Amounts
Butter                                                         2 lbs
Diced Onion                                               3 lbs
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 quarts
Tabasco Sauce                                            3 Tbs
Worcestershire Sauce                                 2 Tbs
French Bread Crumbs                                 3 quarts (Dressing should be moist)
Colossal Crab Meat                                    3 lbs
Method:
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.