Mushrooms Stuffed with Crabmeat ingredients:
1 and 1/2 cups lump crabmeat,
2 Tbsp. butter,
1/4 cup shallots, chopped,
1 cup bechamel sauce,
1/2 tsp. lemon juice,
sSalt and pepper,
18 – 24 large mushroom caps, cleaned.
Bechamel Sauce:
2 Tbsp. butter,
3 Tbsp. flour,
1 cup hot milk,
salt and pepper.
Melt butter in a 2 quart saucepan.
Add flour and stir constantly for 2 to 3 minutes to form a roux, but
do not let the roux brown. Remove from heat and add hot milk.
Return to heat and bring to boil, reduce heat and simmer for
several minutes. Sprinkle with salt and pepper.
Carefully pick through crabmeat and remove and bits of shell
or cartilage. Melt butter in a saucepan and saute shallots.
Add crabmeat and stir. Add bechamel sauce and lemon juice
and sprinkle with salt and pepper. Remove from heat. Butter
a shallow baking pan and spoon crabmeat filling into each cap.
Place on each cap in the buttered baking dish and bake for
10 – 15 minutes at 350 degrees.
source ladysrecipes
