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Category: Appetizer

Title: Crab Stuffed Mushroom Caps


1 oz large mushrooms, cooked
1 lb crabmeat (King or Snow crab)
1 green pepper, diced
½ c onion, diced
½ c bread crumbs (not diced)
1 c Chardonnay
½ c asiago cheese
2 eggs

Island Cream Sauce
½ pt heavy whipping cream
½ pt chicken stock
1/3 c Chardonnay
¼ c rum
1/3 c English Cheddar
½ c roux


1. Sauté crabs, onions, and peppers in butter, salt, and pepper to taste.
2. When vegetables are soft, add Chardonnay, and pull from fire.
3. Add the remainder of the ingredients, mix well, and stuff the mushroom caps.
4. Serve with island Cream Sauce.

Island Cream Sauce
1. Mix chicken stock, cream, and Chardonnay in a large saucepan.
2. Add ginger, salt, and white pepper to taste.
3. Burn off the alcohol from the rum, and add the rum to the mixture.
4. Heat the mixture, and, just before it boils, add the roux.
5. Finally, slow boil for about five minutes, add the cheese, and serve.

Provided by Pentamere Winery in Michigan

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