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.
MUSHROOM AND CRABMEAT WHITE WINE SAUCE
Make and share this Mushroom and Crabmeat White Wine Sauce recipe from Food.com.
Provided by MellyBelly
Categories Crab
Time 35m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 395.1, Fat 30.2, SaturatedFat 18.5, Cholesterol 138.4, Sodium 840.5, Carbohydrate 6, Fiber 0.5, Sugar 1, Protein 20.1
SAVORY CRAB STUFFED MUSHROOMS
Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.
Provided by lavaun
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 11.8 g, Fiber 0.9 g, Protein 9.8 g, SaturatedFat 6.9 g, Sodium 233.3 mg, Sugar 1.5 g
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