Saturday, March 3, 2012

Alaskan King Crab Stuffed Portabella Mushrooms

     Crab stuffed mushrooms are a popular item in east coast restaurants.  Crab stuffed mushrooms are a standard appetizer in old fashioned east coast seafood restaurants.  Usually, the same crab stuffing that is made for shrimp, fish and lobster at a restaurant is used to stuff mushrooms.
     I have been avoiding blue crab ever since the gulf oil spill, so Alaskan crab is a nice alternative choice.  The Alaskan crab fishery is well managed and protected.  Alaska is the leading state for providing sustainable seafood.
     Portabella field mushrooms come in many different sizes.  Small to medium size portabella are best for making stuffed mushrooms.  Portabella have a nice rich field mushroom flavor that goes nicely with crab.

     Alaskan King Crab Stuffed Portabella Mushrooms Recipe:
     The amount of mushrooms and stuffing depends on the size of the casserole dish and the size of the mushrooms.  It took one handful of king crab meat to stuff the mushrooms in the pictures above.  The crab stuffing should be 95% crab!
     Brush about 15 small to medium size portabella mushrooms, till they are clean.
     Remove the stems.
     Place the portabella mushroom caps in a casserole dish, so they fit tightly next to one another.  (The mushrooms will shrink during baking!)
     Season the mushroom caps with a pinch of sea salt and black pepper.
     Place about 5 to 6 ounces of shelled Alaskan king crab meat into a mixing bowl.
     Add 1/2 tablespoon of minced celery.
     Add 1/2 tablespoon of minced onion.
     Add 1/2 tablespoon of finely chopped red bell pepper.
     Add 1/2 tablespoon of thin sliced green part of a green onion top.
     Add 1/2 of a minced garlic clove.
     Add 1 small pinch of thyme.
     Add 1 small pinch of tarragon.
     Add 1 small pinch basil.
     Add 1 small pinch of oregano.
     Add 1 small pinch of paprika.
     Add 1 small pinch of cayenne pepper.
     Add sea salt and black pepper.
     Add 1/2 of a whisked egg.
     Add about 1 1/2 tablespoons of fine plain bread crumbs.
     Mix the ingredients together.
     Use your fingers to scoop enough of the crab stuffing to fill each mushroom cap with a small mound of stuffing.
     Drizzle a small amount of melted unsalted butter over the mushrooms.
     Drizzle a tiny amount of olive oil over the mushrooms.
     Add about 1/4 cup of dry white wine to the casserole dish, but do not pour the wine over the stuffed mushrooms.
     Squeeze a small amount of lemon juice over the stuffed mushrooms.
     Bake in a 350 degree oven, till the mushrooms are fully cooked and the stuffing becomes a toasted golden color.  (About 10 minutes)
     Remove the casserole dish from the oven.
     Remove 1 stuffed mushroom from the casserole dish.
     Use a spoon to baste the stuffed mushrooms with the wine and mushroom liquor that is on the bottom of the casserole.
     Return the stuffed mushroom to the casserole dish.
     Wipe the border of the casserole dish clean with a damp towel.
     Place the casserole dish on a serving plate.
     Garnish the stuffed mushrooms with an Italian parsley sprig.

     Delicious!  The aroma of freshly baked crab stuffed mushrooms is simply divine!  This is a standard crab stuffed mushroom recipe that is found in many restaurants.  There is no need for variations on a good standard recipe!  Only enough vegetables and herbs are added to the stuffing to accent the flavor of the crab.  The wine captures the mushroom juices and it creates a nice tasting thin sauce for the stuffed mushrooms.  Bon appetite!  ...  Shawna  


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