Crabmeat And Mushrooms In Wine Sauce Food

SAVORY CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
• Remove stems from mushrooms. Set aside caps. Finely chop stems.
• Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
• Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
• Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

CRABMEAT-STUFFED MUSHROOMS

Steps:

• Heat oven to 350°F.
• Remove mushroom stems; chop enough stems to measure 1/3 cup. Discard remaining stems. Place mushroom caps, rounded sides down, in single layer in shallow baking dish.
• Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions and chopped mushrooms; cook 3 to 5 min. or until mushrooms are tender, stirring frequently. Stir in bread crumbs. Spoon into medium bowl. Add cream cheese; mix well. Stir in crabmeat.
• Melt remaining butter; brush onto mushroom caps. Fill with cream cheese mixture.
• Bake 18 to 20 min. or until heated through.

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.

SHRIMP AND CRABMEAT SEAFOOD CASSEROLE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Melt 1 tablespoon of butter in a medium saucepan or sauté pan over medium heat. Add the sliced mushrooms and cook, stirring, until they are tender.
• Use a small piece of the reserved butter to grease a 1 1/2-quart casserole , then combine in it the shrimp, lobster, and crabmeat. Add the cooked mushrooms on top.
• Add the remaining butter to a saucepan and place it over medium-low heat; stir in flour until smooth and bubbly. Continue cooking, stirring, for 2 minutes.
• Gradually add the milk, stirring constantly. Continue to cook and stir over low heat until the sauce is thickened and bubbly. Stir in the salt, pepper, paprika, chives, parsley, and wine.
• Gently pour the sauce into the seafood mixture and mix well. Sprinkle with the parmesan cheese.
• Bake the casserole in the preheated oven for 20 minutes.
• Turn on the broiler for a minute to achieve a brown and attractive top.
• Serve immediately and enjoy.

MUSHROOM AND RED WINE STEAK SAUCE

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

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.

CRAB AND BRIE CASSEROLE WITH WILD MUSHROOM CRUMB TOPPING

Steps:

• Bring a large pot of salted water to a boil. Add the egg noodles to the pot and cook until just tender, but not too soft. Drain and set aside.
• In a large, deep skillet with high sides, melt the butter over medium heat. Add the shallots to the butter and saute them until translucent, about 4 to 5 minutes. Add the garlic and oregano and cook for 2 minutes.
• Pour in the white wine, stir, and let the mixture come to a simmer. Cook until the wine is reduced by half. Add the seafood stock.
• Cut the brie into bite-size chunks and add it to the pan. Stir until the brie is melted. Remove the skillet from the heat.
• Stir in the egg noodles then gently stir in the crab. Set aside. Cover and keep warm.
• Preheat the oven to 350 degrees F.
• In a spice grinder or food processor, grind the shiitake mushrooms until coarsely ground. Place the mushrooms in a bowl and combine with the panko bread crumbs. Melt the butter and pour into the breadcrumb-mushroom mixture. Stir to coat the crumbs with butter.
• Pour the crab noodles into a 9 by 13-inch ovenproof casserole dish and sprinkle the bread crumbs over the top. Bake the casserole in the oven until the crumbs are golden brown, about 5 to 7 minutes. Serve the casserole hot.

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.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F. If using frozen or canned crab, thaw and gently squeeze any excess liquid.
• Brush off any debris on the mushrooms. Hold it stem side up in the palm of your hand. Using your thumb and index finger from your other hand, rock the stem gently back and forth until it pops. Remove and set aside for other use or discard. Place mushrooms top side down on a lined baking tray.
• In a bowl thoroughly mix together the room temperature, softened cream cheese, Worcestershire sauce, garlic and onion powders, salt, pepper and chopped parsley (See Note 3). Be sure this is creamed together well BEFORE adding the crab meat.
• Add the crab meat and gently fold the crab into the softened cream cheese mixture, trying not to completely break apart the crab meat.
• In a small bowl mix together the topping ingredients and set aside.
• Divide and stuff the filling into and on top of each mushroom. Sprinkle breadcrumb topping evenly over all and bake for 18 minutes until tops are golden brown. Serve warm.

CRABMEAT AND MUSHROOMS IN WINE SAUCE

Steps:

• 1. Pull crab meat apart and remove stiff membranes.
• 2. Saute mushrooms in 2 tablespoons butter. (If mushrooms not fresh, add later.)
• 3. Make a cream sauce blending melted butter, flour and milk, wine, mustard, tarragon, salt, pepper and hot sauce; cook 2 or 3 minutes, then add crabmeat and mushrooms.
• 4. Place in casserole; sprinkle top with bread crumbs and dot with remaining butter.
• 5. Bake at 350 degrees for 30 minutes uncovered.
• 6. Cover before serving.
• 7. NOTE: This can also be made with shrimp, or crab meat and shrimp.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.
• Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.
• Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.
• In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
• Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).
• Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
• Serve immediately.
• Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops. Serve immediately.

MUSHROOM AND WHITE WINE SAUCE

Steps:

• In a saucepan, combine mushrooms, onions, parsley, garlic, tarragon, vegetable stock and wine. Bring to a boil over medium heat. Reduce heat and boil gently, stirring often, for about 20 minutes or until mushrooms
• are soft.
• In a small bowl, mash flour with butter until blended.
• Whisk into saucepan until blended. Boil gently, stirring constantly, for about 5 minutes or until sauce is thickened. Season with salt and pepper to taste.