Recipe

Crab N Lobster Stuffed Mushroom Caps Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 10 months ago Baked mushroom caps filled with a deliciously cheesy crab meat mixture. These savory bite-sized appetizers require dicing (instead of shredding) the cheese allows for little melted pockets in the filling. Prep:25m Cook:20m Servings:6	Lillyann
	zesty peppery spicy crab meat lobster bake swiss cheese

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Ingredients

1 lb fresh steamed crab meat

1/2 lb fresh lobster meat

2 sticks salted butter

3 stalks of celery hearts,

1 package (6-10-oz. fresh mushrooms)

3 bell peppers (1 green, 1 yellow, 1 red)

1 small Vidalia onion

2 tablespoons Worcestershire sauce

2 cloves of garlic

1 cup Italian seasoned bread crumbs

1 tablespoon fresh cracked pepper

2 tablespoons pimiento

1 package 8-oz. shredded swiss cheese

4 tablespoons of grated Parmesan Cheese

1/4 cup dry white wine

Directions

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.

http://www.martins-seafresh.co.uk/Crabs.htm

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.

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