unicorn (03/31/83)
The following recipe has pleased more of my husband's clients at parties than any other I have served. MUSHROOMS WITH CRABMEAT STUFFING 1 1/2 cups lump crabmeat, frozen or fresh 2 Tbs. butter 4 Tbs. finely chopped shallots or scallions 1 cup bechamel sauce (follows) 1/2 tsp. fresh lemon or lime juice Salt & white pepper to taste 18 to 24 2" mushroom caps Preheat oven to 350. Remove any cartilage from crab meat and then shred the lumps with a fork or hands. In a heavy 8 to 10 inch skillet, melt 2 Tbs. butter over moderate heat and cook shallots in it, stirring constantly, for 2 minutes or until soft. Stir in crabmeat & toss with shallots for 10 seconds or so. Trans- fer mixture to large bowl. Stir in the 1 cup bechamel sauce, then season to taste with lemon/ lime juice, salt, & white pepper. Lightly butter a shallow baking dish or roasting pan large enough to hold the mushroom caps in one layer. Sprinkle the insides of the caps with salt, spoon in the crab filling, & arrange caps in the pan. Bake in the upper third of oven for 10-15 minutes, or until caps are tender when pierced with tip of sharp knife & filling is bubbly. Serve. BECHAMEL SAUCE 2 Tbs. butter 3 Tbs. flour 1 cup hot milk Salt & white pepper In heavy 2-3 qt. saucepan, melt 2 Tbs. butter over moderate heat, and very gradually stir in the flour. Cook, stirring constantly, for 2 minutes. Do not let this roux brown. Remove pan from heat and blend in the hot milk. Return to high heat and cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, still stirring, for 2-3 minutes, or until sauce is thick enough to coat a spoon heavily. Remove from heat, season to taste, and use.