Before serving, seat your guests at the table, where it wilt be easier for them to eat and enjoy, this hors d’oeuvre. –The Kennebunk Inn, Kennebunk, Maine
Yield:
Makes approximately 15-20 jumbo mushroom capsIngredients
1/2 cup King crab meat, chopped
1/4 cup finely crushed Ritz cracker crumbs
1 teaspoon grated Parmesan cheese
2 to 4 tablespoons melted butter
2 drops Tabasco sauce
2 drops Worcestershire sauce
15 to 20 jumbo mushroom caps
1 cup Mornay Sauce (recipe follows)
1/4 pound Gruyère cheese, sliced thin
Instructions
Combine crabmeat, cracker crumbs, and Parmesan cheese in bowl and mix well. Combine melted butter, Tabasco, and Worcestershire, stir to blend, and add to crab mixture – bit by bit until stuffing is moist and binds together.
Place mushrooms in lightly greased casserole. Divide stuffing evenly among caps. Cover all caps with Mornay Sauce. Bake at 375 degrees F for 20 minutes, top with sliced Gruyère cheese, and continue baking until cheese is melted and golden brown.
Mornay Sauce
Ingredients
1 cup milk
Dash each of salt, white pepper, and Tabasco sauce
2 tablespoons melted butter
2 tablespoons flour
1/4 pound Gruyère cheese, grated
Instructions
Heat milk, salt, pepper, and Tabasco in double boiler. In saucepan, make a roux by combining melted butter and flour. Whisk roux, bit by bit, into milk until the consistency of a loose medium white sauce. Whisk in cheese, bit by bit, and cook 10 minutes, whisking occasionally. Proceed with recipe above.
