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Ingredientes
- 1 x and 1/2 c. lump crabmeat
- 2 Tbsp. butter
- 1/4 c. shallots, minced
- 1 c. bechamel sauce (recipe below)
- 1/2 tsp lemon juice
- Â Â Salt and pepper
- 18 x - 24 large mushroom caps, cleaned
- Â Â Bechamel Sauce
- 2 Tbsp. butter
- 3 Tbsp. flour
- 1 c. warm lowfat milk
- Â Â Salt and pepper
Direcciones
- Heat butter in a 2 qt saucepan. Add in flour and stir constantly for 2 to 3 min to create a roux, but don't let the roux brown. Remove from heat and add in warm lowfat milk. Return to heat and bring to boil, reduce heat and simmer for several min. Sprinkle with salt and pepper.
- Carefully pick through crabmeat and remove and bits of shell or possibly cartilage. Heat butter in a saucepan and saute/fry shallots. Add in crabmeat and stir. Add in bechamel sauce and lemon juice and sprinkle with salt and pepper. Remove from heat. Butter a shallow baking pan and spoon crabmeat filling into each cap. Place on each cap in the buttered baking dish and bake for 10 - 15 min at 350 degrees.
- Chefs Notes: Use low fat lowfat milk.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 361g | |
| Calories 621 | |
| Calories from Fat 428 | 69% |
| Total Fat 48.7g | 61% |
| Saturated Fat 30.76g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 439mg | 18% |
| Potassium 525mg | 15% |
| Total Carbs 36.23g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 12.85g | 9% |
| Protein 12.02g | 19% |
