James' Crab & Shrimp Stuffed Mushrooms

• 16 large mushroom caps
• 2 cups heavy cream
• 2 tbsp chopped shallots
• 3/4 cup coconut milk
• 1 cup cracker crumbs (Townhouse, Hi-Ho's or Ritz are best)
• 3/4 cup cooked shrimp
• 3/4 cup cooked crab meat
• 1/2 tsp salt
• 1/2 tsp black pepper
• pinch dill
• 1/2 cup spinach

1. Preheat oven to 350 degrees.
2. In a sauce pan combine 1 cup of the heavy cream; cook until reduced to half.
3. Stir in shallots and cook for 1 minute.
4. Remove from heat and stir 1/2 cup of the coconut milk, cracker crumbs, shrimp, crab meat, salt, pepper, and dill.
5. Stuff mushroom caps with mixture.
6. Place in shallow casserole dish.
7. In a sauce pan reduce the remaining 1 cup heavy cream to half.
8. Stir in the remaining 1/4 cup coconut milk and spinach and cook for 2 min.
9. Heat, but do not boil.
10. Pour sauce over mushrooms, bake for 10 minutes.

mushroom caps, heavy cream, shallots, coconut milk, cracker crumbs, shrimp, crab meat, salt, black pepper, dill, spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=110459 (may not work)