Curried crab-filled mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | Pound flaked crabmeat | |
| ¾ | cup | Curry sauce |
| 2 | larges | Dozen mushrooms; cleaned and stems removed |
| 1½ | cup | Glacage |
| ¼ | cup | Whipping cream; chilled |
| ½ | cup | Each Hollindaise sauce & curry sauce; both room temp. |
| 6 | tablespoons | Butter |
| 1 | Egg yolk | |
| ⅛ | teaspoon | Salt |
| 1 | pinch | Pepper |
| 3 | dashes | Worcestershire sauce |
| 1 | medium | Sized apple; chopped |
| 1 | small | Onion; chopped |
| 1 | medium | Sized banana; chopped |
| ¾ | cup | Apple juice |
| ½ | can | Coco Lopez |
| ½ | cup | Major Grey's chutney |
| 2 | cups | Chicken stock |
| ½ | cup | Shredded coconut |
| ¼ | cup | Butter |
| ⅓ | cup | Flour |
| 3 | tablespoons | Curry powder |
Directions
GLACAGE
HOLLANDAISE SAUCE
CURRY SAUCE
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 1-¼ cups of sauce.
Let cool. GLACAGE: With chilled bowl and beaters, whip the cream until stiff. Combine ½ cup of the whipped cream with the Hollandaise Sauce and the Curry Sauce.
ORION ROOM
NICOLLET MALL, MINNEAPOLIS
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .