- 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
- Salt and pepper
- 24 mushroom cups
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.
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