Baked Stuffed Mushroom Caps

Makes 6 servings

Ingredients:

1 1/2 cups crabmeat
2 tablespoons butter
4 tablespoons finely chopped, shallots or scallions
Béchamel Sauce (recipe follows)
1/4 to 1/2 teaspoon lemon juice
salt and pepper
18 to 24 2-inch mushroom caps

Preparation:

Preheat the oven to 350 degrees F. Shred crab with a fork.

In an 8 to 10-inch skillet, melt the butter over moderate heat and
sauté shallots, stirring constantly, for 2 minutes, or until they are
soft. Stir in the crab meat and toss it with the shallots 10 seconds
or so. With a rubber spatula, transfer the mixture to a large bowl.
Stir in the 1 cup Béchamel sauce, then season to taste with lemon
juice, salt and pepper.

Lightly butter a shallow baking dish or roasting pan large enough to
hold the mushroom caps in one layer.

Sprinkle the inside of the caps with salt, spoon in the crab filling
and arrange the caps in the pan. Bake in the upper third of the oven
for 10 to 15 minutes, or until the mushrooms are tender when pierced
with the tip of a sharp knife and the filling is bubbly.

Serve on a large heated platter.

Béchamel Sauce
Makes about 1 cup

Ingredients:

1 cup hot milk
2 tablespoons butter
3 tablespoons flour
salt
white pepper

Preparation:

In a heavy 2- to 3-quart saucepan, melt 2 tablespoons of butter over
moderate heat, and stir in the flour. Cook, stirring constantly, for 2
minutes. Do not let this roux brown. Remove the pan from the heat and
blend in the hot milk.

Then return to high heat and cook, stirring constantly, until the
sauce comes to a boil. Reduce the heat and simmer, still stirring, for
2 or 3 minutes, or until the sauce is thick enough to coat a spoon
heavily.

Remove the pan from the heat, taste and season with salt and white
pepper.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC. Chef Jean found
this recipe in the Time Life Series Books


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