Crab Stuffed Chicken With Wine Mushroom Sauce Food

CRAB STUFFED CHICKEN BREASTS

Steps:

• Pound chicken to about 1/8" thick between 2 pieces of waxed paper.
• In a saucepan, melt 3 tbsp of butter; blend in flour. Add milk, chicken broth, and wine all at once; cook and stir until thickened and bubbly. Set aside.
• In skillet cook onion in 1 tbsp of butter until tender, but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbsp of the sauce.
• Top each chicken piece with about 1/4 cup of the crab mixture. Fold sides in; roll up.
• Place seam down in a 12x8x2-inch baking dish.
• Pour remaining sauce over all.
• Bake, covered at 350°F until chicken is tender, about 1 hour.
• Uncover; sprinkle with Swiss cheese and paprika.
• Bake until cheese melts, about 2 minutes.

CRISPY CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
• Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.

CRAB STUFFED CHICKEN WITH WINE MUSHROOM SAUCE

Steps:

• Cook onion and celery in 3 Tbsp butter until tender.
• Remove from heat and add 1/2 cup wine, crab and stuffing mix.
• Sprinkle each chicken breast with salt and pepper.
• Top each breast with equal amounts of stuffing mixture.
• Roll and secure each breast with toothpick.
• Mix flour and paprika together in shallow dish.
• Coat each rolled chicken breast with flour mixture.
• Place in baking dish and drizzle with 2 Tbsp butter, melted.
• Bake loosely covered at 375 degrees for 1 hour.
• Sauce: Saute mushrooms in 4 Tbsp butter until"squeaky".
• Melt 5 Tbsp butter, add flour and mix into paste.
• Slowly whisk in chicken broth, 1/2 cup white wine and whipping cream.
• To serve: Transfer chicken breasts to platter and top with Wine Mushroom Sauce.

CRAB STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees.
• Combine first 7 ingredients in a small bowl. Gently fold in crab. Season to taste with salt and black pepper.
• Cut horizontally through the center of each chicken breast, creating a pocket, being careful not to cut all the way through at any point.
• Fill each pocket with equal amounts of the stuffing. Secure with toothpicks.
• Dredge each piece of chicken in the breadcrumbs and place on a baking sheet. (Can be prepared to this point up to 4 hours ahead. Cover and chill.)
• Spray the breadcrumbs with cooking spray to moisten.
• Bake for 22 to 25 minutes or until cooked through to 165 degrees in the center of the filling.
• Remove toothpicks and serve.

CRAB STUFFED CHICKEN WITH HOLLANDAISE SAUCE

Steps:

• Pour about 2 tablespoons of olive oil in a pan, add onion, celery and garlic, cook until onion is soft. Add crab, wine, Worcestershire sauce, water, stuffing mix, chicken stock and paprika. Stir to combine, stuffing mix should have fluffed up a bit. Don't worry if some of the breadcrumbs still feel hard, as it finishes softening during cooking time in the oven.
• Pound chicken with a meat mallet to flatten about 1/4 inch. Divide stuffing mixture evenly among chicken breasts. Wrap fillet over stuffing and secure with tooth picks. Place in a lightly oiled oven dish and drizzle a little butter over breasts. Bake for 45-55 Min's on 180c depending on oven.
• Hollandaise.
• Pour mix into saucepan, add wine, lemon juice and milk (whatever the amount says on the back of the pack remember to deduct some milk for the wine and lemon juice.) whisk to mix. Stir over heat until mixture thickens add Gruyere and stir until melted.
• Note: If you want to make fresh hollandaise you can I used a packet for ease and quickness. I have a recipe for hollandaise under Stuffed Fish Rolls With Asparagus Hollandaise just minus the asparagus and you have your basic hollandaise sauce.

BAKED STUFFED MUSHROOMS WITH CRAB

Steps:

• Butter 10x15-inch baking dish. Combine 1 egg, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire sauce, and 1/4 teaspoon salt in medium bowl; whisk to blend. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently.
• Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake until mushrooms begin to release juices, about 18 minutes.
• Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice, and half and half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning. Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes. Serve hot.
• Crab boil is a seafood seasoning mixture sold at specialty foods stores and in the seafood section of supermarkets.

MUSHROOM AND CRABMEAT WHITE WINE SAUCE

Steps:

• Take 2 tablespoons of butter, onion, and garlic and bring to a slight simmer on low heat. Add 1/2 cup of white wine and bring to a low boil. Add flour, mix well with whisk while on low heat. (will form a rue).
• While rue is forming, boil crab legs, cool, and then shell, place crab meat aside.
• After rue forms, mix in heavy whipping cream, mushrooms, pepper, and parmesean cheese. Let simmer for 20 minutes.
• Add crab meat, and let sauce thicken for 5 minutes.
• Serve over Ravioli, or your favorite pasta.

SIMPLY THE BEST CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F.
• Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
• Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
• Spoon mixture into mushroom caps and top with slices of cheese.
• Bake 12-15 minutes or until cheese is lightly browned.

STUFFED CRAB MUSHROOMS WITH A TOUCH FROM OF CHEF PAULAG

Steps:

• In a hot pan heat oil add and saute peppers, carrots, onions, mushroom stems, and garlic seasoning with salt and pepper cook 4 minutes.
• Deglaze with the wine and reduce till almost gone.
• Remove from heat add chiptole sauce.
• Lightly rub olive oil on the top of each mushroom and place top down in a large baking pan.
• Heat oven to 350 degrees.
• Break egg into the veggies then adding bread crumbs mix well.
• Add crab meat and mix in lightly.
• Fill caps of mushrooms distributing among them and top with shredded cheese.
• Bake for 20-30 minutes.

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 CHICKEN BREASTS

Steps:

• To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
• In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
• Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.