Description
A delicious and beautiful appetizer with fresh dungeness crab.
Ingredients
Units
Scale
Mushrooms
- The body meat from 1 Dungeness Crab.
- 8 Mushroom Caps, stems removed
- 1/2 cup Ghee
- 4 oz Cream Cheese (softened)
- 1/2 tsp Chinese Five Spice
Curry Sauce:
- 1/4 cup Coconut Oil
- Two 3” pieces of Lemon Grass, pounded
- 1 1/2 Tbls Yellow Curry Paste
- 1/2 can Coconut Cream
- 2 tsp Fish Sauce
- 1/4 tsp Turmeric
- Lemon for serving
Instructions
- Wash the mushrooms and remove the stems
- Heat the ghee in a frying pan over medium heat. Put the mushrooms in the hot ghee stem side down and cook for 2 minutes.
- Turn the mushrooms over and spoon the hot ghee inside them. Cook this way for 5 minutes and then turn the mushrooms back over and remove the pan from the burner. Set aside while you make the filling.
- In a bowl, thoroughly mix the crab with the cream cheese. Add the Chinese 5 Spice and mix it in.
- Preheat the oven to 350 degrees. Place the mushrooms in an oiled baking dish. Fill each mushroom with the crab mixture. Cover the pan with foil and bake for 20 minutes covered. Remove the foil and bake for 20 minutes uncovered.
- Make the yellow curry sauce. Heat the coconut oil in a small saucepan over medium low heat. Add the lemongrass and curry paste and stir well. Cook for about one minute, stirring constantly.
- Add 3 tablespoons of coconut cream. Use the fattiest part of the can at this point. Stir this in thoroughly and bring the mixture back to bubbling. let this cook for about 5 minues, stirring frequently, until larger yellow bubbles form.
- Plate by putting a puddle of the sauce down, put two mushrooms on top and top with another spoonful of the yellow curry sauce.
