5 from 1 vote
u peel shrimp
Print
Little Plates
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Author: Chef Dennis Littley
Ingredients
  • 8 medium to large mushroom caps
  • 3 ounces lump or claw crab meat
  • 1/2 tsp finely chopped Italian parsley
  • 1/2 tsp finely chopped red peppers
  • 2 tbsp mayonnaise
  • 1 large egg yolk
  • 1/4 tsp sugar
  • 1/4 tsp old bay
  • 1 ounce marsala wine
Instructions
  1. In a small bowl mix together, the mayonnaise, parsley, peppers, sugar, old bay and egg yolk. Blend well, this is your imperial sauce
  2. Add imperial sauce to crab meat and fold together gently.
  3. Pull stem our of mushroom cap, using a knife to clean out any pieces of the stem that might have stuck.
  4. Cut a little off the bottom of the mushroom so it sits flat
  5. Fill mushroom caps with crab imperial mixture mounding on top of the cap
  6. Place in baking dish, and pour marsala wine in the bottom of the baking dish
  7. Bake at 350 degrees for 15-20 minutes