BAKED STUFFED MUSHROOMS WITH CRAB IMPERIAL OR CLASSIC HOLLANDAI - 8NEWS - WRIC | News Where You Live

BAKED STUFFED MUSHROOMS WITH CRAB IMPERIAL OR CLASSIC HOLLANDAISE SAUCE OR QUCIK ‘N’ EASY LEMON OR LIME HOLLANDAISE SAUCE

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BAKED STUFFED MUSHROOMS WITH CRAB IMPERIALOR CLASSIC HOLLANDAISE SAUCE

OR QUCIK ‘N' EASY LEMON OR LIME HOLLANDAISE SAUCE

24 to 36 stuffed mushrooms

 

  • Crab Imperial Stuffing
  • 1 pound lump or backfin crabmeat
  • 1 egg, lightly beaten
  • ½ cup mayonnaise or reduced-fat mayonnaise
  • Seafood seasoning as desired
  • 2 to 3 drops Worcestershire sauce or to taste
  • Pinch of white pepper or to taste
  • 2 to 4 teaspoons butter or margarine, melted and divided
  • 24 to 36 fresh medium to large mushrooms
  • ½ cup Imperial Sauce or Classic Hollandaise Sauce or Quick ‘N' Easy Lemon or Lime Hollandaise Sauce as desired
  • Sprigs of fresh parsley or watercress for garish

 

Prepare crab stuffing.  Pick over crabmeat, removing any shell or cartilage; set aside.  In a medium bowl, combine egg, mayonnaise, seafood seasoning, Worcestershire sauce, and pepper, blending well.  Add crabmeat and mix very gently, being careful not to break pieces of crabmeat; set aside.

 

Wipe mushrooms with a damp cloth and remove stems.  May chop stems and add to crab mixture, if desired, or discard.  Spoon crab mixture into cavities of mushroom caps, dividing evenly, and mounding in each cap.  Evenly pour 2 to 4 teaspoons melted butter over crab stuffing in each mushroom, dividing evenly.  Arrange stuffed mushrooms in a greased

15 x 10 x 1-inch baking pan. Bake in a preheated moderate oven (375 degrees F.) for 10 minutes.

 

Meanwhile prepare Imperial Sauce or one of the Hollandaise Sauces.  Spoon Imperial Sauce over each crab-stuffed mushroom, dividing evenly.  Continue baking mushrooms for about 5 to 7 minutes or until top of each mushroom with Imperial Sauce is lightly browned. Top mushrooms with Hollandaise Sauce after baking.  Arrange hot mushrooms on each of 6 to 9 appetizer plates; or arrange stuffed mushrooms in the brazier of a chafing dish over low heat.  Garnish each with a sprig of parsley or watercress and serve immediately.  Accompany stuffed mushrooms in chafing dish with wooden picks for securing mushrooms.  

 

 

Crab Imperial Sauce

about 1 cup

 

  • 2 egg whites, at room temperature
  • ¾ cup mayonnaise or reduced-fat mayonnaise
  • Pinch of sugar
  • Pinch of white pepper

 

In a deep small bowl, beat egg whites until glossy, stiff, but not dry, peaks are formed.  Carefully fold in mayonnaise, sugar, and pepper.

Variation: Omit Imperial Sauce.  Top each baked stuffed mushroom with Classic Hollandaise Sauce or Quick ‘N' Easy Lemon or Lime Hollandaise just before serving.

 

Classic Hollandaise Sauce

about 1 cup

  • ½ cup butter
  • 1½ egg yolks, at room temperature
  • 1 tablespoon hot water
  • ½ tablespoon white vinegar
  • ¾ teaspoon lemon juice
  • Pinch each of salt and white pepper or to taste
  • 2 to 3 drops Worcestershire sauce or to taste
  • 2 to 3 drops Tabasco sauce or to taste

 

In a small heavy saucepan, melt butter over low heat (or microwave in a glass or ceramic container for about 1 minute on half (50 %) power); set aside and keep warm.  Combining remaining ingredients, except sweet pepper, in the top of a double boiler, blending well.  Cook over very hot, but not boiling, water, beating constantly with a wire whisk or a hand rotary or electric beater until thick.  Remove from heat. Very gradually add melted butter, a tablespoon at a time, beating constantly until thoroughly blended.  Stir in chopped roasted sweet red pepper. May be kept warm in the top of double boiler over simmering water.

Note: If sauce should separate, add 1 or 2 tablespoons of boiling water and beat with a rotary or electric beater until smooth.      

 

Quick N' Easy Lemon or Lime Hollandaise Sauce

about 1 1/3 cups

  • ¼ cup butter or margarine
  • 1 (.9-ounce ) package Hollandaise sauce mix
  • 7/8 cup (1 cup minus 1 tablespoon) milk or reduced-fat or skim milk
  • 2 to 3 teaspoons lemon or lime juice
  • ½ to 1 teaspoon grated lemon or lime peel (optional)

 

In a small heavy saucepan, melt butter over low heat; stir in Hollandaise sauce mix.  Stir in milk, blending well.  Increase heat to moderate and bring to a boil, stirring constantly; reduce heat and simmer, stirring constantly, for 1 minute. Stir in lemon or limejuice and lemon or lime peel, if desired.  Remove from heat and use immediately or within 10 minutes.  May keep warm, covered, over very hot water.

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