Crab Stuffed Mushroom Caps
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 9 min |
| Total: | 24 min |
servings
| Category: | Appetizers |
| Subcategory: | Canapés - Hors d'oeuvre |
| Source: | Metro |
Recipe ingredients
- 8 large white mushroom caps
- 1 clove garlic, finely chopped
- 1 Tbsp. (15 mL) lemon butter *
- 1 Tbsp. (15 mL) Delicato olive oil *
- 3 Tbsp. (45 mL) white wine
- 5 ml (1 tsp.) fresh thyme
- 1 can crab meat,* well drained
- 1 lime and half of its juice
- 1 Tbsp. (15 mL) fresh chives, chopped
- 4 oz. (120 g) Camembert cheese *
Preparation
Remove stems from mushroom caps by breaking them free as deep as possible.
Place mushroom caps, garlic, butter, olive oil, white wine and thyme into saucepan on high heat for 5 – 8 minutes.
Mushrooms should be tender when cooked but still a little firm.
Remove mushrooms from pan and place on baking sheet.
Reduce liquid in pan to a near glaze and add well-drained crabmeat, lime juice and chives.
Stuff mushroom caps with crabmeat and place a generous piece of Camembert on top.
Broil the caps for approximately 1 minute or until cheese slightly melts.
Garnish with fresh chive spears and lime wedges.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Stuffed Chicken Breasts with Cheese and Crab Sauce
- Shrimp and Mushroom Stuffed Chicken Supreme
- Avocado Stuffed with Spicy Crab Salad
- Crab-stuffed Avocados
- Pesto-filled Portobello Caps
- Crab Bisque
- Pears Stuffed with Ermite Cheese and Crab
- Crab-shrimp Stuffed Cherry Tomatoes
- Mushroom-stuffed Chicken Breasts
- Mushroom Gravy
Crab Bisque
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