Crabmeat Stuffed Mushrooms with Blender Hollandaise
Mushrooms stuffed with anything are delicious. Mushrooms stuffed with seafood are divine. These mushrooms, stuffed with crabmeat and topped with hollandaise, are the bomb! Because they’re so good, you may want to consider doubling the recipe if you’d like to get through this Finger Food Friday without any complaining. Just a suggestion. Another suggestion, or recommendation, is to use crab claw meat in this dish. The meat from the claw (especially the Louisiana blue crab claw) has a bolder flavor than say choice lump crabmeat. It can stand up to the spongy nature of the mushrooms. Its texture is also finer and that enables it to grab on to the Holy Trinity (onions, bell peppers and celery) and long list of other flavorful ingredients (which all come together quickly I might add) so everything stays put in the cap. The big chunks of lump crabmeat meat, on the other hand, tend to fall out of the caps unless they’re anchored down with plenty of fillers–big no no! Bottom line? It’s just not worth the extra money. And the Blender Hollandaise? Just a little Louisiana lagniappe (for the record I added minced parsley to mine)!
If I were eating these seafood stuffed mushrooms as part of a meal, I’d probably pair them with a creamy glass of white wine like my favorite Conundrum. But since these guys are being served alone and without forks and knives (by the way, they can get a little messy with the Blender Hollandaise running everywhere), an American brown ale is more in order. If you’re in or around the Birmingham area, Good People Brewing Company’s Brown Ale is mighty fine and so is the more readily available Hazelnut Brown Nectar by Rogue Ale. Their earthy flavors are a shoo-in with the mushrooms.
Until next week …
Crabmeat Stuffed Mushrooms with Blender Hollandaise Recipe
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1 24-ounce package white mushrooms
1/4 cup extra virgin olive oil, plus extra for drizzling
2 teaspoons Lea & Perrins (Worcestershire sauce)
1/2 teaspoon garlic powder
5 tablespoons butter
1/2 cup finely chopped onions
1/2 cup finely chopped green onions
1/4 cup finely chopped mushroom stems
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped celery
2 garlic cloves, minced
1 pound crab claw meat
1 teaspoon Creole seasoning
1 teaspoon dried thyme leaves
1 teaspoon parsley flakes
Pinch of cayenne
1 large egg, lightly beaten
1/4 cup Italian bread crumbs
Salt and black pepper to taste
2/3 cup Blender Hollandaise, see recipe
Preheat oven to 350 degrees. Clean mushrooms with damp paper towels. Carefully separate stems from caps. Chop enough stems to measure 1/4 cup; discard the rest or save for another use. Lightly season mushroom caps with salt and black pepper and place in a large resealable plastic bag. In a small bowl, combine olive oil, Lea & Perrins and garlic powder; pour over mushrooms. Set aside. In a large skillet over medium heat, melt butter. Add onions, green onions, chopped mushroom stems, bell pepper and celery; cook, stirring frequently, until tender, 3-5 minutes. Add garlic; cook another 3 minutes. Add crab claw meat, Creole seasoning, thyme, parsley and cayenne; blend well. Season to taste with salt and black pepper. Remove from heat and stir in beaten egg and bread crumbs. Transfer mushrooms to a large baking dish. Spoon generous amounts of stuffing into each mushroom cap; drizzle olive oil on top. Bake, uncovered, until mushrooms are tender and filling is golden brown, 15-20 minutes. Serve immediately with Blender Hollandaise. Makes 6-8 servings.
Blender Hollandaise Recipe
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1 stick salted butter
3 large egg yolks
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Salt and black pepper to taste
Fill a blender with hot water; set aside. In a small saucepan over low heat, melt butter until it begins to foam (don’t let it come to a boil). Drain blender and dry well. Combine egg yolks, lemon juice and cayenne in blender; cover and blend on high to combine, about 25 seconds. Working quickly and with blender running, remove lid and gradually pour in hot butter. Return cover to blender and process on high until emulsified. Season to taste with salt and black pepper. Serve immediately. Makes about 2/3 cup.
Genêt
