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Cajun Stuffed Mushrooms
Course:
Starters
Ingredients:
24 large, fresh mushrooms, 2 cups plain bread crumbs, 2 medium onions chopped fine, 2 tablespoons plus a dash of Worchestershire sauce,
2 medium bell peppers chopped fine, 2 tablespoons plus a dash Tabasco, 2 celery ribs chopped fine, 2 tablespoons salt, 1 pound butter, 3 teaspoons ground red pepper, 2 pounds white crabmeat 1/2 cup plus 6 tablespoons fresh lemon juice,
2 teaspoons black pepper, 1/2 cup plus 4 tablespoons green onions chopped,
2 teaspoons white pepper, 1/2 cup plus 4 tablespoons parsley chopped,
4 tablespoons dry vermouth
Instructions:
Remove the stems from the mushrooms and reserve them for another use ( a good Cajun never throws anything away!). Wipe the caps. Saute the onion, bell pepper and celery in 1/2 pound of butter until soft. Stir in the crabmeat and 1/2 cup of the fresh lemon juice and simmer for 10 minutes. Add 4 tablespoons each of the green onions and parsley, all the bread crumbs, and a dash each of Worchestershire and Tabasco sauce. Simmer 4-5 minutes more, stirring often. Season with salt and pepper to taste. Remove dressing from heat and let cool.
Stuff the mushroom caps generously with the dressing and place in a single layer in a shallow ovenproof dish. Melt the remaining 1/2 pound butter and add the remaining 6 tablespoons of lemon juice and 2 tablespoons each of Worchestershire and Tabasco sauce, and the vermouth. Simmer together for 1 minute, pour over the mushrooms, and bake in a preheated 350 degree F oven for 15 minutes, or broil at 450 degree F for 5 minutes.
Serves: Serves 8 as a first course.
Additional Notes:
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