Crab-Stuffed Mushrooms Recipe

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Before serving, seat your guests at the table, where it wilt be easier for them to eat and enjoy, this hors d'oeuvre. --The Kennebunk Inn, Kennebunk, Maine

Yield: Makes approximately 15-20 jumbo mushroom caps

• 1/2 cup King crab meat, chopped
• 1/4 cup finely crushed Ritz cracker crumbs
• 1 teaspoon grated Parmesan cheese
• 2 to 4 tablespoons melted butter
• 2 drops Tabasco sauce
• 2 drops Worcestershire sauce
• 15 to 20 jumbo mushroom caps
• 1 cup Mornay Sauce (recipe follows)
• 1/4 pound Gruyere cheese, sliced thin

Combine crabmeat, cracker crumbs, and Parmesan cheese in bowl and mix well. Combine melted butter, Tabasco, and Worcestershire, stir to blend, and add to crab mixture - bit by bit until stuffing is moist and binds together.

Place mushrooms in lightly greased casserole. Divide stuffing evenly among caps. Cover all caps with Mornay Sauce. Bake at 375 degrees F for 20 minutes, top with sliced Gruyere cheese, and continue baking until cheese is melted and golden brown.

Mornay Sauce

• 1 cup milk
• Dash each of salt, white pepper, and Tabasco sauce
• 2 tablespoons melted butter
• 2 tablespoons flour
• 1/4 pound Gruyere cheese, grated

Heat milk, salt, pepper, and Tabasco in double boiler. In saucepan, make a roux by combining melted butter and flour. Whisk roux, bit by bit, into milk until the consistency of a loose medium white sauce. Whisk in cheese, bit by bit, and cook 10 minutes, whisking occasionally. Proceed with recipe above.