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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
Spicy King Crab Stuffed Mushrooms :)
- Thread starter RyJ Smoker
- Start date
Wow, brother! Those look fantastic! I wish my wife liked mushrooms, more.
Thanks for sharing this with us. A restaurant I used to cook at, we would make a crab/shrimp mixture for the filling. Similar, though.
Thanks for sharing this with us. A restaurant I used to cook at, we would make a crab/shrimp mixture for the filling. Similar, though.
Frank,
Did you use bread crumbs as a binder? As good as this recipe is, it's pretty 'cheesey'. I wouldn't mind substituting the 2oz of parmesan for some bread crumbs...
Jeffrey L.
Did you use bread crumbs as a binder? As good as this recipe is, it's pretty 'cheesey'. I wouldn't mind substituting the 2oz of parmesan for some bread crumbs...
Jeffrey L.
Yes, Jeffrey. I don't think we had any cheese in the filling at all. What we did was make a nice bechamel to top them, once they are baked off, and then, a light sprinkle of freshly shredded Parmesan.
Roughly, from memory... would chop up raw shrimp (nasty mess), sautee the shrimp with a fine minced green & red bell peppers and onions, with a tad of minced garlic, in butter. Once the shrimp was cooked, and the onions and peppers close to done, toss in the lump crab meat. Heat it through. Then, would hit it with a little splash of white wine, and let it reduce off. Then, added heavy cream, a little cayenne pepper, and heated it up to a simmer, until it reduced and thickened. Then, we would toss in bread crumbs to a good texture. We steamed off our mushroom caps a little bit just to help it along. Fill them all. Would heat them in an gratin dish in the oven, hit it with the bechamel, and the sprinkle of Parm, and a garnish of parsley sprig or a couple chive shoots.
Wow, can't remember I still remember all that!!!
Roughly, from memory... would chop up raw shrimp (nasty mess), sautee the shrimp with a fine minced green & red bell peppers and onions, with a tad of minced garlic, in butter. Once the shrimp was cooked, and the onions and peppers close to done, toss in the lump crab meat. Heat it through. Then, would hit it with a little splash of white wine, and let it reduce off. Then, added heavy cream, a little cayenne pepper, and heated it up to a simmer, until it reduced and thickened. Then, we would toss in bread crumbs to a good texture. We steamed off our mushroom caps a little bit just to help it along. Fill them all. Would heat them in an gratin dish in the oven, hit it with the bechamel, and the sprinkle of Parm, and a garnish of parsley sprig or a couple chive shoots.
Wow, can't remember I still remember all that!!!
Oh, man.......that sounds amazing! Thanks for sharing, Frank!!!
Jeffrey L.
Jeffrey L.
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