"Dave Bugg" > wrote in message
...
> Nonny wrote:
>
>> I'm getting hungry for crab cakes, and plan to chop up one to
>> give
>> a bit of color to the cakes and to add some unexpected tart
>> flavor. BTW and off subject- when I make tartar sauce for crab
>> cakes, I grind up some capers and toss into the traditional
>> mix.
>> For cocktail sauce, my "secret" ingredient is just a tiny touch
>> of
>> celery salt.
>
> These aren't crab cakes, but I'll be doing these stuffed
> mushrooms for tomorrow eve's buffet. I can't recall where the
> original recipe came from, but I've modified it along the way.
>
> CRAB and SHRIMP STUFFED MUSHROOMS
>
> Makes 40-48 mushrooms
>
> 3 cups shredded Monterey Jack cheese (about 3/4 lb)
> 1/2 cup plain bread crumbs
> 1/8 teaspoon salt
> 2 green onions, thinly sliced
> 2 teaspoons finely chopped fresh basil
> 12 drops Tabasco Sauce
> 2 Tbs Worcheshire sauce
> 2 tablespoons fresh lemon juice
> 1 small clove garlic, crushed
> 1 large egg, lightly beaten
> 1 lb fresh crab meat
> 1 lb pre-cooked shrimp
> 48 (approx) medium-sized mushrooms, stems removed (freeze & use
> for soups or
> stews)
>
> In a medium bowl, combine cheese, bread crumbs, salt, green
> onions and
> basil.
>
> In separate smaller bowl, combine Tabasco Sauce, Worcheshire,
> lemon juice, garlic and egg; add to bread crumb mixture. Add
> crab and shrimp meat, mix until well blended. Refrigerate for at
> least an hour, or overnight.
>
> Preheat oven to 400°. Wet your hands w/cold water, take a small
> handful of stuffing in your palm & mold into a round ball.
> Gently place stuffing firmly inside mushroom cap w/o breaking
> mushroom. Place on oiled cookie sheet not touching each other.
> (At this point the mushrooms can
> be refrigerated and baked later).
>
> Bake 15-20 minutes or until stuffing is lightly browned. Serve
> immediately on a warmed platter or chafing dish garnished with
> fresh basil leaves.
>
> --
> Dave
> What is best in life? "To crush your enemies, see them driven
> before
> you, and to hear the lamentation of the women." -- Conan
>

Those sound great, Dave. How would it be in a Portobello cap?
That could be an entrée item.

--
Nonny

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The person is typically a media commentator or politician.