Alaskan crabmeat	Sauté caps quickly in butter

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Poisson de Mer aux Champignons

Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979

Yield: 6 servings

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Ingredients

• 18 large mushroom caps

• 1 stick butter

• 8 oz frozen Alaskan crabmeat, shelled

• 1/2 medium onion, finely chopped

• 1/4 green pepper, finely chopped

• 1 tsp lemon juice

• 1/2 cup sauterne

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp Louisiana Hot Sauce

• 1/2 cup seasoned bread crumbs

• 1 Tbsp chopped parsley

• 3/4 cup grated Parmesan cheese

• Paprika to taste

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Preparation

Preheat oven to 350 degrees.

Remove stems of mushrooms. Sauté caps quickly in butter. Keep warm.

Melt additional butter in saucepan. Sauté crabmeat, onions and pepper, mixing well for about 5 minutes.

Add lemon juice, sauterne, salt, pepper and hot sauce. Mix together and simmer 5 minutes.

Stir in bread crumbs, parsley and 1/2 cup Parmesan. Mixture should be thick.

Fill mushroom caps with crab mixture. Sprinkle with remaining Parmesan and paprika.

Bake about 10 minutes or until golden brown.