Mushrooms Stuffed with Crabmeat
Sent in by: Rob aka: Chef RoBear
1 and 1/2 cups lump crabmeat
2 Tbsp. butter
1/4 cup shallots, chopped
1 cup bechamel sauce (recipe below)
1/2 tsp. lemon juice
Salt 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.
The Skinny: Use low fat milk.