Mushrooms Stuffed with Crabmeat
1 and 1/2 cups lump crabmeat2 Tbsp. butter
1/4 cup shallots, chopped
1 cup bechamel sauce (recipe below)
1/2 tsp. lemon juice
Salt and pepper
18 - 24 large mushroom caps, cleaned
Bechamel Sauce:
2 Tbsp. butter
3 Tbsp. flour
1 cup hot milk
Salt and pepper
Melt butter in a 2 quart saucepan.
Add flour and stir constantly for 2 to 3 minutes to form a roux, but
do not let the roux brown. Remove from heat and add hot milk.
Return to heat and bring to boil, reduce heat and simmer for
several minutes. Sprinkle with salt and pepper.
Carefully pick through crabmeat and remove and bits of shell
or cartilage. Melt butter in a saucepan and saute shallots.
Add crabmeat and stir. Add bechamel sauce and lemon juice
and sprinkle with salt and pepper. Remove from heat. Butter
a shallow baking pan and spoon crabmeat filling into each cap.
Place on each cap in the buttered baking dish and bake for
10 - 15 minutes at 350 degrees.
Sausage Balls
1 pound pork sausage, cooked and drained3 cups biscuit mix or crumb-style stuffing
1 cup Parmesan cheese, grated
2 cups cheddar cheese, grated
1 clove garlic, minced
1/2 cup milk
1/2 tsp. dried crushed rosemary
Salt and pepper to taste
Combine all ingredients together and mix well.
Shape into 1/2 inch balls and place on a greased cookie sheet.
Bake at 350 degrees for 20 minutes.
