Crab Stuffed Mushroom

Ingredients:

3 cups (3/4 pound) Monterey Jack cheese, shredded
1/2 cup plain breadcrumbs
1/8-teaspoon kosher salt
2 scallions, sliced thin
2 teaspoons fresh Basil finely chopped
12 drops Tabasco sauce
2 tablespoons dry white wine
2 tablespoons lemon juice
1 small clove garlic, crushed
1 large egg, lightly beaten
1-pound Dungeness crab
48 medium-sized button mushrooms


Instruction:


In a large bowl combine the cheese, breadcrumbs, salt, scallions, fresh basil, Tabasco sauce, dry white wine, lemon juice, crushed garlic and beaten egg mixing well. Fold in the crab. Cover and refrigerate for one hour or overnight to develop flavors.


Preheat oven to 400 degrees F.


Wipe mushrooms with a clean damp towel to remove any dirt; carefully pop mushroom stems out of the caps. (Reserve stems for soups or salads.) Wet your hands with cold water, take a small handful of stuffing in your palm and mold into a round ball. Place the stuffing firmly inside a mushroom cap being careful not to break the mushroom.


Place stuffed mushroom on an oiled cookie sheet or baking dish. Repeat until all the mushrooms are filled, placing them on the cookie sheet without touching each other. (At this point mushrooms can be refrigerated if not baked immediately.)Bake for 15-20 minutes until heated through and stuffing is lightly browned. If necessary place under the broiler for a few minutes. Serve immediately on a warmed platter or chafing dish.