Side Pannel
Curried Crab-Filled Mushrooms
Curried Crab-Filled Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 3/4 Pound flaked crabmeat
- 3/4 c Curry sauce
- 2 lg Dozen mushrooms; cleaned
- -and stems removed
- 1 1/2 c Glacage
Directions
GLACAGE
1/4 c Whipping cream; chilled
1/2 c Each Hollindaise sauce &
-curry sauce; both room
HOLLANDAISE SAUCE
-temp.
6 tb Butter
1 Egg yolk
1/8 ts Salt
1 pn Pepper
3 ds Worcestershire sauce
CURRY SAUCE
1 md Sized apple; chopped
1 sm Onion; chopped
1 md Sized banana; chopped
3/4 c Apple juice
1/2 cn Coco Lopez
1/2 c Major Grey's chutney
2 c Chicken stock
1/2 c Shredded coconut
1/4 c Butter
1/3 c Flour
3 tb Curry powder
Preheat oven to 350 F. Combine the crabmeat & the Curry Sauce and stuff
into the mushrooms. Place the stuffed mushrooms on a cookie sheet & bake in
preheated oven approximately 10 to 15 minutes. Remove from oven & preheat
broiler. Top the mushrooms with the Glacage and brown slightly under the
broiler, approximately 1 to 2 mins. Remove and place four mushrooms each
on six individual serving plates; serve while hot. HOLLANDAISE SAUCE:
Clarify the butter. In the top of a double boiler combine the egg yolk, 1
tbs. water, salt, pepper, tabasco, and Worcestershire. Continuously
whipping the mixture, add the clarified butter in a slow, steady stream,
leaving the sediment. Whisk 3 to 5 mins. until the butter is incorporated.
Remove from heat. Whisking briefly, add the lemon juice. Let cool. CURRY
SAUCE: In a saucepan over medium heat, combine the apple, onion, banana,
apple juice, Coco Lopez, chutney, chicken stock, & coconut. Bring to a
boil. Meanwhile, make roux by mixing the butter and the flour. Blend in
the curry powder. Add to the boiling stock, beating to mix thoroughly.
Reduce heat and simmer for 1 hour to obtain at least 1-1/4 cups of sauce.
Let cool. GLACAGE: With chilled bowl and beaters, whip the cream until
stiff. Combine 1/2 cup of the whipped cream with the Hollandaise Sauce and
the Curry Sauce.
ORION ROOM
NICOLLET MALL, MINNEAPOLIS
1/4 c Whipping cream; chilled
1/2 c Each Hollindaise sauce &
-curry sauce; both room
HOLLANDAISE SAUCE
-temp.
6 tb Butter
1 Egg yolk
1/8 ts Salt
1 pn Pepper
3 ds Worcestershire sauce
CURRY SAUCE
1 md Sized apple; chopped
1 sm Onion; chopped
1 md Sized banana; chopped
3/4 c Apple juice
1/2 cn Coco Lopez
1/2 c Major Grey's chutney
2 c Chicken stock
1/2 c Shredded coconut
1/4 c Butter
1/3 c Flour
3 tb Curry powder
Preheat oven to 350 F. Combine the crabmeat & the Curry Sauce and stuff
into the mushrooms. Place the stuffed mushrooms on a cookie sheet & bake in
preheated oven approximately 10 to 15 minutes. Remove from oven & preheat
broiler. Top the mushrooms with the Glacage and brown slightly under the
broiler, approximately 1 to 2 mins. Remove and place four mushrooms each
on six individual serving plates; serve while hot. HOLLANDAISE SAUCE:
Clarify the butter. In the top of a double boiler combine the egg yolk, 1
tbs. water, salt, pepper, tabasco, and Worcestershire. Continuously
whipping the mixture, add the clarified butter in a slow, steady stream,
leaving the sediment. Whisk 3 to 5 mins. until the butter is incorporated.
Remove from heat. Whisking briefly, add the lemon juice. Let cool. CURRY
SAUCE: In a saucepan over medium heat, combine the apple, onion, banana,
apple juice, Coco Lopez, chutney, chicken stock, & coconut. Bring to a
boil. Meanwhile, make roux by mixing the butter and the flour. Blend in
the curry powder. Add to the boiling stock, beating to mix thoroughly.
Reduce heat and simmer for 1 hour to obtain at least 1-1/4 cups of sauce.
Let cool. GLACAGE: With chilled bowl and beaters, whip the cream until
stiff. Combine 1/2 cup of the whipped cream with the Hollandaise Sauce and
the Curry Sauce.
ORION ROOM
NICOLLET MALL, MINNEAPOLIS
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