Ft. Lauderdale Sun-Sentinal in the "You Asked For It" section. I thought this was interesting because they use the imitation crab meat in it. It starts with great info on how the crab meat is made which I didn't know so I thought I would share here. The online Sentinel is crancky and time sensitive so I'm not even going to link to it. I would love to give this a try but I'm husbandless again for a while so will put it on hold. What does anyone else think of it?
Also, the recipe calls for 3 mushrooms which is obviously a missprint. It says it makes 30 so it surely must call for 30 mushrooms.
You Asked For It
October 19, 2006
Delectable surimi-stuffed mushrooms
Q. Howard's Market in Boca Raton makes the best stuffed mushrooms with crab meat. I would love to serve them to my guests. -- Madlane Bentivegna, Boca Raton
A. Howard Adkin, Jr., co/owner of Howard's Market, 6060 SW 18th St., Boca Raton, 561-392-2422, is happy to share chef Eric Cook's excellent recipe for Stuffed Mushrooms.
When you read through the ingredients, and assuming your imaginary taste buds are active, you will know why Bentivegna calls these "the best."
From the shallots, through the sherry and white wine, the Ritz crackers, imitation crab meat and on through the Boursin cheese, Dijon mustard, lemon juice, basil, tarragon, oregano and garlic powder, you know how delectable these stuffed mushrooms have to be.
We found that we could pre-bake the mushrooms and make the stuffing several hours ahead. Just before serving, we piped the filling into the caps and gave them their final time in the oven. The results get high marks by those who tasted them.
The imitation crab or surimi dates back to 1100, when Japanese fishermen discovered they could preserve their leftover catch by turning it into a fish paste. The modern age of surimi seafood, however, began in the early 1900s. Most surimi is made from Alaskan pollock that is deboned, minced, washed, passed through a press to remove excess water and then frozen in blocks.
It is virtually colorless, odorless and pure protein. It is then turned into surimi seafood when it is blended with other ingredients including flavorings and shaped.
You can find surimi crab at most supermarkets along with surimi flavored to resemble lobster, shrimp and scallops. All are healthful and nutritious and adapt beautifully to most seafood recipes. Because it is fully cooked, it can be used cold in salads or in the Stuffed Mushroom recipe given here, just heated through.
Howard's Market Stuffed Mushrooms
This is surimi crab (imitation crab) at its best along with delicious Boursin cheese. The preliminary baking of the caps and making the filling can be done several hours ahead.
3 medium to large mushrooms (ours were about 1 3/4 inches in diameter)
2 ounces (1/2 stick) unsalted butter
2 large shallots, chopped
2 tablespoons sherry wine
1 tablespoon white wine
1 tablespoons fresh lemon juice
1 teaspoon dried basil, rubbed in your palm to release the flavor
1 teaspoon dried tarragon, rubbed in your palm to release the flavor
1 teaspoon dried oregano, rubbed in your palm to release the flavor
1 teaspoon garlic powder
Salt and fresh-ground black pepper, to taste
8 ounces surimi crab
¾ cup coarse-crushed Ritz crackers
1/3 cup Boursin cheese
1 medium egg
2 tablespoons Dijon mustard
Preheat the oven to 350 degrees. Rinse the mushrooms. Pat dry and remove and reserve the stems. Place the caps, cup side down, on a parchment lined baking sheet. Bake in the center of the oven about 5 minutes. Cool completely.
Meanwhile, coarsely chop the mushroom stems. In a nonreactive large skillet or saute pan, melt the butter over medium-high heat. Saute the chopped stems and shallots about 3 minutes or until soft and fragrant. Add the sherry, white wine, lemon juice, herbs, garlic powder, salt and pepper; mix to combine. Remove from the heat and let cool 10 to 15 minutes.
In a food processor fitted with the metal blade, process the mixture until chopped finely. Transfer to a large mixing bowl.
In the same food processor, process the surimi crab, Ritz crackers, Boursin cheese, egg and Dijon mustard until chopped fine. Transfer to the mixing bowl with the mushroom mixture and mix well. Check for seasoning.
For the final preparation, preheat the oven to 350 degrees. Pat the mushroom caps dry. Arrange on the parchment-lined baking sheet in a single layer, cup side up. Place the filling in a large pastry bag with a large star tip and pipe about a tablespoon filling into each. Alternatively, this can be done with a spoon.
Bake in the center of the oven about 10 minutes or until lightly browned on top. Cool slightly before serving. Makes 30 stuffed mushrooms.
Per mushroom: 44 calories, 65 percent calories from fat, 3 grams total fat, 2 grams saturated fat, 18 milligrams cholesterol, 2 grams carbohydrates, .05 gram total fiber, .37 gram total sugars, 2 grams net carbs, 2 grams protein, 68 milligrams sodium.
Available in most supermarkets in the refrigerated section near or opposite the fish section.
Copyright © 2006, South Florida Sun-Sentinel
Also, the recipe calls for 3 mushrooms which is obviously a missprint. It says it makes 30 so it surely must call for 30 mushrooms.
You Asked For It
October 19, 2006
Delectable surimi-stuffed mushrooms
Q. Howard's Market in Boca Raton makes the best stuffed mushrooms with crab meat. I would love to serve them to my guests. -- Madlane Bentivegna, Boca Raton
A. Howard Adkin, Jr., co/owner of Howard's Market, 6060 SW 18th St., Boca Raton, 561-392-2422, is happy to share chef Eric Cook's excellent recipe for Stuffed Mushrooms.
When you read through the ingredients, and assuming your imaginary taste buds are active, you will know why Bentivegna calls these "the best."
From the shallots, through the sherry and white wine, the Ritz crackers, imitation crab meat and on through the Boursin cheese, Dijon mustard, lemon juice, basil, tarragon, oregano and garlic powder, you know how delectable these stuffed mushrooms have to be.
We found that we could pre-bake the mushrooms and make the stuffing several hours ahead. Just before serving, we piped the filling into the caps and gave them their final time in the oven. The results get high marks by those who tasted them.
The imitation crab or surimi dates back to 1100, when Japanese fishermen discovered they could preserve their leftover catch by turning it into a fish paste. The modern age of surimi seafood, however, began in the early 1900s. Most surimi is made from Alaskan pollock that is deboned, minced, washed, passed through a press to remove excess water and then frozen in blocks.
It is virtually colorless, odorless and pure protein. It is then turned into surimi seafood when it is blended with other ingredients including flavorings and shaped.
You can find surimi crab at most supermarkets along with surimi flavored to resemble lobster, shrimp and scallops. All are healthful and nutritious and adapt beautifully to most seafood recipes. Because it is fully cooked, it can be used cold in salads or in the Stuffed Mushroom recipe given here, just heated through.
Howard's Market Stuffed Mushrooms
This is surimi crab (imitation crab) at its best along with delicious Boursin cheese. The preliminary baking of the caps and making the filling can be done several hours ahead.
3 medium to large mushrooms (ours were about 1 3/4 inches in diameter)
2 ounces (1/2 stick) unsalted butter
2 large shallots, chopped
2 tablespoons sherry wine
1 tablespoon white wine
1 tablespoons fresh lemon juice
1 teaspoon dried basil, rubbed in your palm to release the flavor
1 teaspoon dried tarragon, rubbed in your palm to release the flavor
1 teaspoon dried oregano, rubbed in your palm to release the flavor
1 teaspoon garlic powder
Salt and fresh-ground black pepper, to taste
8 ounces surimi crab
¾ cup coarse-crushed Ritz crackers
1/3 cup Boursin cheese
1 medium egg
2 tablespoons Dijon mustard
Preheat the oven to 350 degrees. Rinse the mushrooms. Pat dry and remove and reserve the stems. Place the caps, cup side down, on a parchment lined baking sheet. Bake in the center of the oven about 5 minutes. Cool completely.
Meanwhile, coarsely chop the mushroom stems. In a nonreactive large skillet or saute pan, melt the butter over medium-high heat. Saute the chopped stems and shallots about 3 minutes or until soft and fragrant. Add the sherry, white wine, lemon juice, herbs, garlic powder, salt and pepper; mix to combine. Remove from the heat and let cool 10 to 15 minutes.
In a food processor fitted with the metal blade, process the mixture until chopped finely. Transfer to a large mixing bowl.
In the same food processor, process the surimi crab, Ritz crackers, Boursin cheese, egg and Dijon mustard until chopped fine. Transfer to the mixing bowl with the mushroom mixture and mix well. Check for seasoning.
For the final preparation, preheat the oven to 350 degrees. Pat the mushroom caps dry. Arrange on the parchment-lined baking sheet in a single layer, cup side up. Place the filling in a large pastry bag with a large star tip and pipe about a tablespoon filling into each. Alternatively, this can be done with a spoon.
Bake in the center of the oven about 10 minutes or until lightly browned on top. Cool slightly before serving. Makes 30 stuffed mushrooms.
Per mushroom: 44 calories, 65 percent calories from fat, 3 grams total fat, 2 grams saturated fat, 18 milligrams cholesterol, 2 grams carbohydrates, .05 gram total fiber, .37 gram total sugars, 2 grams net carbs, 2 grams protein, 68 milligrams sodium.
Available in most supermarkets in the refrigerated section near or opposite the fish section.
Copyright © 2006, South Florida Sun-Sentinel