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Crab-Stuffed Mushrooms



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Crab-stuffed Mushrooms
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24 large white mushrooms
4 ounces Alaskan king crab meat
1 tablespoon fresh lemon juice
4 tablespoons grated Parmesan
8 ounces cream cheese, softened
2 1/2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 1/2 tablespoons breadcrumbs
Juice of 1/2 lemon
1 1/2 teaspoons minced shallot
1 1/2 teaspoons Cognac
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoons freshly ground pepper
Garlic butter, parsley and lemon wedges for garnish

Preheat oven to 425 degrees F. Lightly butter a large baking sheet. Remove stems from mushrooms. Drain the crab meat and rinse it. Refresh it by tossing it with 1 tablespoon fresh lemon juice. In large electric mixer bowl, combine 2 tablespoons grated Parmesan, cream cheese, crab meat, olive oil, parsley, breadcrumbs, juice of 1/2 lemon, shallot, Cognac, Dijon mustard, salt and pepper. Beat about 5 minutes. Fill mushrooms forming a 1/2-inch dome on top of each. Arrange mushrooms on baking sheet and bake 10 minutes. Remove from oven and sprinkle with remaining 2 tablespoons Parmesan. Preheat broiler. Run mushrooms under broiler until Parmesan melts and is golden brown. Garnish each with garlic butter, parsley, and lemon wedges. Serves 6.

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