Crab Stuffed Mushrooms Dijon
(Serves 10)
Ingredients:
- 1 lb. Large Stuffing Mushrooms
- 1 stick Butter, melted
- 1 lb. Crab Meat
- 1 Shallot, finely minced
- 3 tablespoons Celery, finely minced
- 3 tablespoons Carrot, finely minced
- 2 tablespoons Butter, melted
- 3 tablespoons Mayonnaise
- 2 tablespoons Shellfish Glace (we recommend 2 tablespoons Glace de Fruits de Mer Gold)
- 2 tablespoons Dijon Mustard
- 6 drops Hot Sauce (optional)
Preparation
Clean and destem mushrooms, dip into the melted butter and place on a tray. In a sauté pan on medium heat, add the additional two tablespoons butter, minced shallot, minced carrot, minced celery and Glace de Fruits de Mer Gold.
Sauté until the glace is dissolved and the celery and carrots are tender. Remove from heat and place in a bowl.
To the butter/shallot/glace mixture, add the crab, mayonnaise, Dijon mustard and hot sauce (if desired). Stuff the crab mixture into each mushroom.
Place mushrooms on a tray and bake in a preheated 350°F oven for 10 to 15 minutes. (These may be made 24 hours ahead and kept refrigerated.)
Serve immediately as an appetizer, or first course.
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