CRAB STUFFED MUSHROOM CAPS

CRAB STUFFED MUSHROOM CAPS image

Yield Makes 4 appetizer servings

Number Of Ingredients 11

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24 large white mushrooms
2 tbsp. butter or margarine
1 cup finely shredded Swiss cheese
1 can salad crab meat, cartiledge removed, drained - reserve juice
4 tablespoons dry white wine
(Cooking wine may be substituted)
3 tbsp. margarine or butter
3 rounded tbsp. all-purpose flour
Milk - see below for amount
1 tbsp. grated Parmesan cheese
Pinch of nutmeg

Steps:

Preheat oven to 350 degrees. Wipe mushrooms with a paper towel and remove stems. Set stems aside. In a 13x9 in glass baking pan, melt the first 2 tablespoons of butter, tip pan so melted butter covers bottom. Arrange mushrooms flat side down in pan. Cut ends off mushroom stems and chop finely. Melt the 3 tbsp. butter or margarine in a medium saucepan. Sauté mushroom stems in butter over medium-low heat until just soft. Add the 3 tbsp. flour, and blend well. Remove pan from heat. Pour reserved juice from crab and white wine into a 2 cup measuring cup. Add enough milk to make 1 1/2 cups. Slowly add to flour mixture in pan, stirring constantly. Return pan to medium heat, and stir constantly until mixture thickens. Add the Parmesan cheese, nutmeg and 1/3 cup of the shredded Swiss and stir to blend. Fill mushroom cups with the crab mixture. Sprinkle with remaining Swiss cheese and bake for 25-30 minutes or until cheese just starts to turn light brown. Serve hot.