Crabmeat Royal Street(Stuffed Mushrooms)

• 1 Tbsp. shallots, chopped fine
• 1/2 stick butter
• 1 lb. snow crab
• 1 Tbsp. sherry
• 3/4 c. heavy cream sauce
• 3 Tbsp. bread crumbs
• salt and pepper to taste
• Worcestershire sauce to taste
• 5 Tbsp. Parmesan cheese
• 2 c. water
• 1 lemon
• 20 mushroom caps (large), buttered

1. Saute shallots in butter.
2. Do not brown.
3. Add snow crab and bring to boil.
4. Add sherry and cook 8 to 10 minutes.
5. Add cream sauce and thicken with 1 or 2 teaspoons of the bread crumbs. Season to taste with salt, pepper and Worcestershire sauce.
6. Let stuffing cool then roll into balls.
7. Roll the balls in mixture of remaining bread crumbs and Parmesan cheese.
8. Stuff mushroom caps that have been poached for 5 minutes in water and lemon.
9. Butter the mushroom caps and bake for 10 to 15 minutes at 400u0b0.
10. Makes 20 mushroom caps.

shallots, butter, snow crab, sherry, heavy cream sauce, bread crumbs, salt, worcestershire sauce, parmesan cheese, water, lemon, mushroom caps

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230668 (may not work)