Crabmeat Royal Street(Stuffed Mushrooms) - cooking recipe

Ingredients

1 Tbsp. shallots, chopped fine
1/2 stick butter
1 lb. snow crab
1 Tbsp. sherry
3/4 c. heavy cream sauce
3 Tbsp. bread crumbs
salt and pepper to taste
Worcestershire sauce to taste
5 Tbsp. Parmesan cheese
2 c. water
1 lemon
20 mushroom caps (large), buttered

Preparation

Saute shallots in butter.
Do not brown.
Add snow crab and bring to boil.
Add sherry and cook 8 to 10 minutes.
Add cream sauce and thicken with 1 or 2 teaspoons of the bread crumbs. Season to taste with salt, pepper and Worcestershire sauce.
Let stuffing cool then roll into balls.
Roll the balls in mixture of remaining bread crumbs and Parmesan cheese.
Stuff mushroom caps that have been poached for 5 minutes in water and lemon.
Butter the mushroom caps and bake for 10 to 15 minutes at 400\u00b0.
Makes 20 mushroom caps.