Re: Minty glaze

Dave Bugg said:
Nunya Bidnits wrote:
Dave Bugg said:
Nonny wrote:

I'm getting hungry for crab cakes, and plan to chop up one to give
a bit of color to the cakes and to add some unexpected tart
flavor. BTW and off subject- when I make tartar sauce for crab
cakes, I grind up some capers and toss into the traditional mix.
For cocktail sauce, my "secret" ingredient is just a tiny touch of
celery salt.

These aren't crab cakes, but I'll be doing these stuffed mushrooms
for tomorrow eve's buffet. I can't recall where the original recipe
came from, but I've modified it along the way.

CRAB and SHRIMP STUFFED MUSHROOMS

Makes 40-48 mushrooms

3 cups shredded Monterey Jack cheese (about 3/4 lb)
1/2 cup plain bread crumbs
1/8 teaspoon salt
2 green onions, thinly sliced
2 teaspoons finely chopped fresh basil
12 drops Tabasco Sauce
2 Tbs Worcheshire sauce
2 tablespoons fresh lemon juice
1 small clove garlic, crushed
1 large egg, lightly beaten
1 lb fresh crab meat
1 lb pre-cooked shrimp
48 (approx) medium-sized mushrooms, stems removed (freeze & use for
soups or stews)

In a medium bowl, combine cheese, bread crumbs, salt, green onions
and basil.

In separate smaller bowl, combine Tabasco Sauce, Worcheshire, lemon
juice, garlic and egg; add to bread crumb mixture. Add crab and
shrimp meat, mix until well blended. Refrigerate for at least an
hour, or overnight.

Preheat oven to 400. Wet your hands w/cold water, take a small
handful of stuffing in your palm & mold into a round ball. Gently
place stuffing firmly inside mushroom cap w/o breaking mushroom.
Place on oiled cookie sheet not touching each other. (At this point
the mushrooms can
be refrigerated and baked later).

Bake 15-20 minutes or until stuffing is lightly browned. Serve
immediately on a warmed platter or chafing dish garnished with fresh
basil leaves.

Why fresh crab, but precooked shrimp?

Dunno. It's just more common around here. Fresh shrimp would work.
Fore whatever reason, fresh, peeled crab is readily available but
fresh pre-peeled shrimp aren't.

Recipe sounds good in any case.
What kind of crab are you using for the crabmeat?

Usually dungeness.

Hard to get around here. Almost all shellfish sold here in KC are prefrozen,
IQF or otherwise, so I just look for good qualtiy and try to avoid the stuff
that's thawed in the grocer's meat case since it just came out of freezer
packs anyway in almost every instance. I'd prefer to just thaw it when I'm
ready to use it. You can get Alaska or King crab, also prefrozen, (which
also in almost every instance has been pre-steam-cooked before freezing) and
other varieties in the Asian stores, still mostly frozen but occasionally
live, and from high end stores like Whole Foods.

The frozen shrimp is usually EZ Peel though, shells split but still on and
vein removed, ready to cook, shell on or off, and I like the flavor much
better than the precooked shrimp which seem to have just been steamed
without seasoning. Good prices sometimes, I just bought several pounds of
26-30 EZ Peel for 5 bucks a pound. It cooks up great deep fried, in asian
dishes, or scampi style. Scallops have the same prefrozen situation, and
again prices all over the board, but right now 11-15 sea scallops for about
10 bucks a pound.

I'm tempted to try that recipe with the frozen raw shrimp, canned lump, and
chopped scallop meat. That's the best I can hope to do here in the middle of
the frozen tundra.

MartyB in KC


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