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May 22, 2001

An anonymous fan from France recently sent this short & sweet email:

"LOOKING FOR EXCITING RECIPE"

Now, to me at least, exciting gives one a wide berth in the realm of cuisine.
Since one of my goals is to further the cause of delicious but SIMPLE recipes,
I replied with the following suggestion. I hope you'll try this fast and easy
entree that's guaranteed to bring a smile of anticipation to the face of any
crabmeat lover.




Champignons avec Le Crabe

a small amount of softened sweet (unsalted) butter
6 large, whole portabella mushroom caps
2 6 - 7 oz. cans (or frozen equivalent) crabmeat
2 shallots, finely minced
2 scallions, finely minced
2 TBSP fresh dillweed, finely cut
  or 2 tsp dried dillweed
1/2 tsp sharp dry mustard
1 TBSP creamy horseradish 
2 TBSP mayonnaise
1/4 tsp coarsely ground black pepper
1/4 tsp salt
1/2 cup fine grain bread crumbs
1/2 cup grated cheese (use your favorite kind - I prefer Romano)

Preheat oven to 350 degrees.

Wash & dry mushroom caps. Arrange on a large, lightly
buttered baking sheet.

Thaw the crabmeat and drain well, if using frozen, 
or drain canned crabmeat well. Mix the crabmeat 
thoroughly with shallots, scallions, dillweed, mustard, 
horseradish, mayonnaise, and pepper.

Sprinkle a bit of the grated cheese inside each mushroom cap. 
Fill each cap with the crabmeat mixture. Dust each with the 
bread crumbs, and then distribute the remaining grated cheese 
over the top of each.

Bake at 350 degrees for 10-12 minutes, then run the pan briefly 
under the broiler (1 minutes or less). Serve with a crisp green salad, 
some crusty French bread and a dry white wine. Bon appetit!


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Until next time, see you around the galaxy.




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