Make Mornay Sauce.
Melt 1 tablespoon of the butter in small skillet over medium-high heat. When foam subsides, add onion; sauté until softened but not browned, about 1 min. Remove from heat; let cool.
Beat together egg and cream. Combine crab, parsley, 5 tablespoons of the breadcrumbs, the egg and cream, lemon juice, and pepper to taste in medium bowl; mix well. Add cooled onion and combine well. Set stuffing aside, covered, until needed.
Remove stems from mushrooms; reserve for other use. Wash caps carefully; drain well.
Heat oven to 500°.
Combine remaining 4 tablespoons butter, 1/4 cup water, and salt, pepper, and garlic powder to taste in large heavy saucepan; heat over high heat to boiling. Add mushroom caps; stir to coat with butter mixture. Return mixture to boil; boil, covered, until caps are cooked but slightly firm in center, about 4 minutes. Uncover and stir mushrooms occasionally while they cook. Remove mushrooms from saucepan with slotted spoon; drain well. Discard cooking liquid or reserve for other use. Place caps, hollow side up, in 14 x 8.5" baking dish or and 6 ramekins, 5 to a ramekin.
Divide crabbed mixture among the mushroom caps, mounding slightly. Cover each with about 1 tablespoon of the Mornay sauce. Sprinkle with remaining 2 tablespoons red crumbs; bake 12 to 15 minutes, or until caps are heated through, sauce is bubbly, and tops have browned. Serve immediately.
Recent comments
11 years 22 weeks ago
11 years 26 weeks ago
11 years 26 weeks ago
11 years 33 weeks ago
11 years 33 weeks ago
11 years 33 weeks ago
11 years 33 weeks ago
11 years 34 weeks ago
11 years 34 weeks ago
11 years 37 weeks ago