Signature Dish of Michael (Dog3)

Crab Stuffed Mushrooms

1 pound large mushrooms (You need about 3 per person)
6 Tbsp melted butter
1 Tbsp all-purpose flour
1/2 cup milk
salt and pepper to taste
1/2 cup very finely chopped onions or scallions
2 Tbsp each green and red bell pepper, finely minced
12 ounces crab meat (freshly steamed, not canned or frozen)
1 Tbsp dry white wine
1 egg yolk
Tabasco sauce to taste
1/4 cup Parmesan cheese
Extra melted butter

Remove stems from mushrooms, finely chop them and set aside. Place mushroom caps hollow side down in a buttered baking dish, brush them with more melted butter and bake 10 minutes at 400°. Remove from dish and drain. Make white sauce of 1 Tbsp butter, 1 Tbsp flour and 1/2 cup milk, (stir flour into butter in a small saucepan then add the milk). Stir until thickened and add salt and pepper to taste. Set aside. Saute onions, mushroom stems and peppers in 2 TBS. butter for about 5 minutes-do not brown. Add crab and wine and mix well. Add white sauce, egg yolk and Tabasco sauce. Cook gently until the mixture holds together. Stuff mushrooms with the crab mixture. Sprinkle with Parmesan cheese and drizzle with more melted butter.

Bake 400° for 20 minutes.

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