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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is based on a popular appetizer from the Georgian House Restaurant and Day Spa in Alexandria, Ontario. The original uses all crab. I prefer a half-and-half combination of both chopped cocktail shrimp and frozen lump crabmeat. This could also be done using all shrimp. Ingredients:
1/2 cup deli-style cream cheese |
1/2 cup frozen lump crabmeat, defrosted and well drained |
1/2 cup chopped cooked baby cocktail shrimp |
1/4 cup chopped almonds |
1/4 cup butter |
1 teaspoon garlic, chopped |
1 tablespoon lemon juice |
2 tablespoons finely chopped fresh parsley |
1 teaspoon worcestershire sauce |
1/4 teaspoon hot pepper sauce |
salt |
1/2 cup fresh breadcrumb |
24 medium mushroom caps |
1 cup melted butter |
2 tablespoons lemon juice |
1 teaspoon grated lemon rind |
2 tablespoons parsley |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 400°.
2. Combine together cream cheese, crab, shrimp, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce, and hot pepper sauce in a bowl. Season to taste and stir in breadcrumbs.
3. Remove stems from mushrooms and cut a sliver-thin slice from the top rounded side, so that they will stand upright securely. Fill each cap with 1 to 2 tbsp crab/shrimp mixture. Place in 4 individual baking dishes.
4. Combine butter, lemon juice, lemon rind and parsley and season well. Drizzle 1/4 cup of butter mixture over each dish of mushrooms .
5. Make for 12 to 15 minutes, or until caps are cooked. Garnish each dish with parsley sprigs and a twist of lemon.
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