Crab-Stuffed Mushrooms

2 tablespoons sherry
1 tablespoon dry mustard
pinch of salt
juice of ½ lemon
pinch of white pepper
½ teaspoon chopped parsley
1 cup crab meat, cooked
¼ cup butter
¼ cup flour
12 – 16 large mushroom caps

Combine sherry, mustard, salt, pepper, lemon, parsley and crab and set aside.

In a saucepan over medium heat, combine butter and flour and heat until light brown in color. Stir in crab mixture. Place filling in each mushroom cap and bake at 350 for 10 – 12 minutes. Top with hollandaise and brown for 2 more minutes. Serve piping hot.

Hollandaise Sauce


  • 2 egg yolks
  • pinch of salt
  • pinch of chili powder
  • ½ cup hot water
  • ½ cup drawn butter, hot
  • 1 teaspoon lemon juice


    Place water in the bottom section of a double boiler, and bring to a boil. To top section of double boiler, add egg yolks, salt, chili powder and 2 tablespoons of water and cook for about one to one and a half minutes, stirring constantly. Remove when mixture is the consistency of pancake batter.

    Slowly add the butter until the mixture is thick. Add the remaining water to thin the mixture out until all of the butter is incorporated. Mixture should use about 2/3 of the water.

  • Add comment