BAKED STUFFED MUSHROOMS WITH CRAB IMPERIAL OR CLASSIC HOLLANDAISE SAUCE OR QUCIK ‘N’ EASY LEMON OR LIME HOLLANDAISE SAUCE

BAKED STUFFED
MUSHROOMS WITH CRAB IMPERIALOR CLASSIC
HOLLANDAISE SAUCE

OR QUCIK ‘N' EASY
LEMON OR LIME HOLLANDAISE SAUCE

24 to 36 stuffed
mushrooms

 

  • Crab Imperial Stuffing
  • 1 pound lump or backfin crabmeat
  • 1 egg, lightly beaten
  • ½ cup mayonnaise or reduced-fat mayonnaise
  • Seafood seasoning as desired
  • 2 to 3 drops Worcestershire sauce or to taste
  • Pinch of white pepper or to taste
  • 2 to 4 teaspoons butter or margarine, melted and divided
  • 24 to 36 fresh medium to large mushrooms
  • ½ cup Imperial Sauce or Classic Hollandaise Sauce or Quick ‘N' Easy Lemon or Lime
    Hollandaise Sauce
    as desired
  • Sprigs of fresh parsley or watercress for garish

 

Prepare crab stuffing. 
Pick over crabmeat, removing any shell or cartilage; set aside.  In a medium bowl, combine egg, mayonnaise,
seafood seasoning, Worcestershire sauce, and pepper, blending well.  Add crabmeat and mix very gently, being
careful not to break pieces of crabmeat;
set aside.

 

Wipe mushrooms with a damp cloth and remove stems.  May chop stems and add to crab mixture, if
desired, or discard.  Spoon crab mixture
into cavities of mushroom caps, dividing evenly, and mounding in each
cap.  Evenly pour 2 to 4 teaspoons melted
butter over crab stuffing in each mushroom, dividing evenly.  Arrange stuffed mushrooms in a greased

15 x 10 x 1-inch baking pan. Bake in a preheated moderate
oven (375 degrees F.) for 10 minutes.

 

Meanwhile prepare Imperial Sauce or one of the
Hollandaise Sauces
.  Spoon
Imperial Sauce
over each crab-stuffed mushroom, dividing
evenly.  Continue baking mushrooms for
about 5 to 7 minutes or until top of each mushroom with Imperial
Sauce
is lightly browned. Top mushrooms with Hollandaise Sauce after
baking.  Arrange hot mushrooms on each
of 6 to 9 appetizer plates; or arrange stuffed mushrooms in the brazier of a
chafing dish over low heat.  Garnish each
with a sprig of parsley or watercress and serve immediately.  Accompany stuffed mushrooms in chafing dish
with wooden picks for securing mushrooms.  

 

 

Crab
Imperial Sauce

about
1 cup

 

  • 2
    egg whites, at room temperature
  • ¾
    cup mayonnaise or reduced-fat mayonnaise
  • Pinch
    of sugar
  • Pinch
    of white pepper

 

In
a deep small bowl, beat egg whites until glossy, stiff, but not dry, peaks are
formed.  Carefully fold in
mayonnaise, sugar, and pepper.

Variation: Omit Imperial Sauce.  Top each baked stuffed mushroom with Classic
Hollandaise Sauce
or Quick ‘N' Easy Lemon or
Lime Hollandaise
just before serving.

 

Classic
Hollandaise Sauce

about 1 cup

  • ½ cup butter
  • 1½ egg yolks, at room temperature
  • 1 tablespoon hot water
  • ½ tablespoon white vinegar
  • ¾ teaspoon lemon juice
  • Pinch each of salt and white pepper or to taste
  • 2 to 3 drops Worcestershire sauce or to taste
  • 2 to 3 drops Tabasco
    sauce or to taste

 

In a small heavy saucepan, melt butter over low heat (or
microwave in a glass or ceramic container for about 1 minute on half (50 %)
power); set aside and keep warm. 
Combining remaining ingredients, except sweet pepper, in the top of a
double boiler, blending well.  Cook over very
hot, but not boiling, water, beating constantly with a
wire whisk or a hand rotary or electric beater until thick.  Remove from heat. Very gradually
add melted butter, a tablespoon at a time, beating constantly until thoroughly
blended.  Stir in chopped roasted sweet
red pepper. May be kept warm in the top of double boiler over simmering water.

Note: If sauce should separate, add 1 or 2
tablespoons of boiling water and beat with a rotary or electric
beater until smooth.      

 

Quick N' Easy Lemon or Lime Hollandaise Sauce

about 1 1/3 cups

  • ¼ cup butter or margarine
  • 1 (.9-ounce ) package Hollandaise sauce mix
  • 7/8 cup (1 cup minus 1 tablespoon) milk or reduced-fat or
    skim milk
  • 2 to 3 teaspoons lemon or lime juice
  • ½ to 1 teaspoon grated lemon or lime peel (optional)

 

In a small heavy saucepan, melt butter over low heat; stir
in Hollandaise sauce mix.  Stir in milk,
blending well.  Increase heat to moderate
and bring to a boil, stirring constantly; reduce heat and simmer, stirring
constantly, for 1 minute. Stir in lemon or limejuice and lemon or lime peel, if
desired.  Remove from heat and use
immediately or within 10 minutes.  May
keep warm, covered, over very hot water.

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