CRAB STUFFED MUSHROOMS

SERVES:  6-10

INGREDIENTS:

1-16 oz box White mushrooms – medium size

2 T.             Butter
1 T.             Oil

1 small        Onion – minced

4-5 cloves   Garlic – minced

6 oz can      Crabmeat – drained *** (check for bits of shell)

1/2 C           Bread Crumbs

Grated FRESH Parmesan Cheese

DIRECTIONS:

Remove and save stems from mushrooms; mince stems

Heat butter and oil over medium high heat; add stems and onions and sauté for 2-3 minutes; add garlic and sauté another 2-3 minutes.  Remove from heat and gently stir in crab meat and bread crumbs - do NOT overwork or it will become gooey

Arrange mushroom caps on a greased baking sheet; fill with stuffing; top with grated parm 

Bake 20 minutes at 350º

*** can be made with a can of tiny shrimp, but rinse, drain well and chop ‘em

CRAB SPREAD

Category: Hors d'oeuvres
Style: American
Special Consideration: Quick and Easy
Servings: 12-16 BITE SIZE MUNCHIES

Description:
Made from stuff you can always have on hand - best if made a day ahead - and this is WONDERFUL as a stuffing for large grilled shrimp or rolled up in a fish filled and broiled! This is one of my signature party items! (I suggest doubling this as it goes really fast)

Ingredients:
1 - 6 oz can   Crab meat
1/2 C             Dried minced onions (spice department)
2 tsp.             Lemon juice
2 TBSP.        Fresh parsley - chopped (or 1 TBSP dried)
1/4 tsp.         Curry powder
Mayonnaise to make spreadable

Directions:
Drain crab meat and check for shell pieces - combine with other ingredients and refrigerate over night!

Serve with Ritz crackers

Told you it was easy!

BAR-B-Q'D SHRIMP

SERVES:  4

DESCRIPTION:

As an appetizer, will leave your guests wanting more!  Cook and serve immediately - Best served with a crusty (unflavored) artisan bread cut into chunks  (This is MY version of the shrimp appetizer served at Ruth's Chris Steak House)

INGREDIENTS:

16-20 large (15-20 OR 21-25 count) shrimp (4-5 shrimp per serving - do not use SMALLER shrimp!) peel and devein, and keep refrigerated until ready to cook - RINSE AND PAT DRY BEFORE COOKING (never EVER let shrimp sit in water or ice, or become warm before cooking - always rinse in cold water and pat dry AT THE LAST MINUTE!)

1 oz.          Canola oil

6                green onions/shallots and tops.... thinly sliced (to be cooked)

2                green onions/shallots and tops thinly sliced (uncooked for garnish)

3 oz.          Dry white wine or Dry Vermouth

4 TBSP     finely minced fresh garlic (4-6 cloves)

4 TBSP      Lea & Perrins Worcestershire Sauce

1 TBSP        Franks Original Hot Sauce or Tabasco

1/2 tsp.       Cayenne Pepper

2 TBSP      Old Bay Seasoning

1 - 8 oz.     stick BUTTER (NOT margarine!) cut into 8 slices

DIRECTIONS:  Have everything pre-cut and pre-measured, as this goes quickly!

In a large cast iron skillet, heat oil on high - add shrimp and cook until almost done - max. 3 minutes, turning once.... remove from oil and set aside

Add (6 chopped) green onions to skillet and stir cook for 1 minute

Add white wine and cook over medium heat until reduced by half, stirring constantly, scraping bottom of pan

Add garlic, Worcestershire sauce, Franks, cayenne and Old Bay and cook for about a minute - do not allow garlic to brown, as it becomes bitter

Reduce heat to LOW and add butter to the skillet, stirring to speed melting (do not allow butter to brown)

Add shrimp back to the pan and cook for an additional MINUTE until shrimp are done, stirring to coat - do NOT overcook!

Place shrimp in a shallow single serving plate and ladle pan sauce over the shrimp - garnish with a few of the raw, sliced onions and serve immediately.

EXCELLENT with crusty artisan bread chunks and your favorite white wine!