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Mushrooms with Crabmeat

Ingredients

  • 315g raw crabmeat fresh or frozen
  • 2 tbsp. butter
  • 2 tbsp. shallots, chopped
  • 1 ¼ cups thick cream sauce (recipe follows)
  • 1 tsp. lemon juice
  • Nutmeg
  • Salt and pepper
  • 24 mushroom cups

Instructions

Preheat the oven to 180 C.

Remove any pieces of cartilage from the crab meat and flake with a fork.

Melt the butter and cook the shallots until soft but not brown, stir in the crab and toss it with the shallots for 20 seconds.

Transfer mixture to a large bowl.

Stir the Thick Cream Sauce into the crab mixture and season to taste with the lemon juice and nutmeg.

Place the mushrooms caps on a greased tray and sprinkle them with salt, spoon in the crab filling.

Bake in the top part of the oven for 15 minutes or until mushrooms are tender.

Serves 4.

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