Crabmeat and Mushrooms Au Gratin

homecook

New member
This is a recipe my mom used to make for Easter brunch for many years. She used to experiment alot and use us as guinea pigs. lol This was a winner!

1/4 cup butter
1 green pepper, cut in strips
1 red pepper, cut in strips
1 lb. mushrooms, sliced
1 T. lemon juice
1/2 tsp. salt
2 cups light cream
1 7-1/2 oz. can crabmeat, drained, save juice
2 T. melted butter
3 T. flour
Sherry
1/4 cup grated Romano and Parmesan cheese

Melt butter; saute peppers and mushrooms. Sprinkle with lemon juice and salt; cook til tender.
Add cream and reserved crab liquid; bring to a boil. Blend in crabmeat.
Combine flour and 2 T. melted butter, stirring until smooth.
Add to crab mixture and cook until thickened. Season to taste with sherry.
Spoon into 1-quart casserole or individual shells (phyllo shells, cream puffs, etc.) Sprinkle with cheese and bake at 400 for 10-15 minutes.

I've used leftover crabmeat (don't know how that happened), shrimp, lobster meat, etc. and just added chicken broth to replace the crab liquid.
 

buckytom

Grill Master
my god, the first time i read this, i thought, "she used guinea pigs in her stuffed mushrooms?!?!?!"

but after reading it again, it looks good, homey. sans rodents, of course.

copied, saved. thanks.

lol.
 

homecook

New member
OMG! Ewwww........I would never stuff mushrooms with guinea pigs they're too cute. lol
I hope you enjoy it!
 

Constance

New member
They eat guinea pigs in some countries in South America...Peru, maybe?

Your au gratin dish looks wonderful.
 
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