How to make it

  • Melt butter on a very low heat; set aside.
  • Cooking.
  • I always inspect our Crabs and lobster before cooking for the following reasons..
  • The method used is kindest to the fish and it cause no suffering. If you put a Crab straight into boiling water it will shed its legs and claws and it does suffer.
  • Cooking the Crab is the easy bit
  • Using the largest saucepan/fish kettle you have, half fill with fresh water and add plenty of salt, we
  • use half a cup to a gallon of water ( 150g to 4 1/2 liters) and bring to a vigorous boil.
  • Drop the Crab in and bring back to the boil.
  • When the water comes back to the boil start timing. We use 20 mins for crabs up to 2lb and add 5 mins per pound over that.
  • When the time is up, carefully pour the whole lot into your sink and wash off the crab with fresh water
  • to remove any surplus protein.
  • Allow time to cool then follow the preparation instructions below.
  • Step 1
  • Twist off the claws and legs and put aside. To remove the centre part. hold the crab with the head
  • pointing upwards and knock the bottom edge on a chopping board. Lay the crab dark side down with the head
  • pointing forwards and use the thumbs to push the centre up and out of the shell.
  • Step2
  • Discard the small stomach sac situated just behind the crab’s mouth. Pull away the soft gills which are
  • attached along the edges of the centre part and discard. Cut the centre part into four and with a skewer
  • remove the flesh.
  • Step 3
  • Using a teaspoon scoop out the brown meat from inside the shell. Open the claws with a sharp knock from a
  • rolling pin and remove the white flesh. Repeat for the legs and use the crab meat as required.
  • Do the same with the lobster
  • Moving Forward:
  • Preheat oven to 400 degrees. Prepare a 9x13 inch baking dish with 3 tablespoons butter.
  • Remove stems from mushrooms. Set aside caps. Finely chop stems.
  • Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crab meat, soft bread crumbs, egg, 1/2 cup Swiss cheese and all remaining ingredients. Thoroughly blend the mixture.
  • Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the onions, crab meat, pepper and lobster mixture. Top with remaining swiss cheese. Pour wine into the pan around the mushrooms.
  • 5. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Reviews & Comments 2

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  • leslieg1979 10 years ago
    These sound amazing!
    Was this review helpful? Yes Flag
  • jett2whit 11 years ago
    If these are anything like Red Lobster, I love 'em!! Thanks for posting
    Was this review helpful? Yes Flag

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