Big Sams Mushroom And Crab Soup Food

PERFECT CRAB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
• Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
• Bake for 15 minutes. Remove from oven, and serve immediately

BIG SAMS MUSHROOM AND CRAB SOUP

Steps:

• In a 4 quart stockpot, over medium-high heat, melt butter; add onion and garlic. Cook stirring occasionally, for 5 minutes.
• Stir in mushrooms, Old Bay, 1 tablespoon parsley flakes, and Worcestershire sauce. Cook 5 minutes.
• Add water and milk; simmer uncovered 15 minutes. Meanwhile, cut tops off rolls and hollow them out to make soup bowls, reserving some of the bread. Break reserved bread into small pieces and stir into soup, 1 cup at a time, until soup is suffiently thick.
• Add crab meat, red bell pepper, and sherry. Adjust seasoning.
• Ladle the soup into bread bowls and top with remaining parsley flakes.

MUSHROOM CRAB MELTS

Steps:

• Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain drippings from skillet, reserving 2 tablespoons. Saute mushrooms and onion in drippings until tender. , In a large bowl, combine crab, Swiss cheese, mayonnaise, mushroom mixture, Parmesan cheese and bacon., Spread butter over muffin halves. Top with crab mixture; sprinkle with cayenne and paprika. Place on an ungreased baking sheet. , Bake until lightly browned, 10-15 minutes.

SOURDOUGH SAMS

Steps:

• Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter.
• Then heat some oil in a deep fryer to 390 degrees F and fry.
• Just before serving dust with powdered or cinnamon sugar.
• NOTE:
• These doughnuts are virtually greasless.
• And if you want you can make several batches at a time and freeze.
• They keep well and to me taste after a while in the freezer.
• Take out as many as needed and thaw and put sugar on or eat plain.