Stuffed Crabs And Mushrooms
Description
This International main features Butter Juice of 1/2 lemon, Flour 1 teaspoon Capers, Cream 1 teaspoon Chopped parsley, Mushrooms 2 Egg whites, beaten stiff. It delivers smooth, comforting richness, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Melt the butter and add the mushrooms, sliced or chopped.
-
Cook until they are tender.
-
Remove the mushrooms or put them to one side of the pan and add the flour.
-
When that is well blended add the cream.
-
When the
-
cream sauce is thick,
-
remove from the fire and
-
add the other ingredients in the order given.
-
Put the mixture back into the crab shells, or if the shells are not available ("this dish is delicious made from canned crabmeat!"),
-
bake in a buttered casserole in a moderate oven (350) for about twenty minutes.
-
Eight servings.--William's Recipe
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 281.4kcal
- % Daily Value *
- Total Fat 18.3g29%
- Saturated Fat 10.7g54%
- Cholesterol 129.7mg44%
- Sodium 383.1mg16%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 0.7g3%
- Sugars 2.0g
- Protein 23.4g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, beaten, blending, butter, capers, chopped, cooked, crabmeat, crabs, cream, egg, fish, flour, international, juice, lemon, main, mushrooms, parsley, stiff
