Welcome to My Site

If this is your first visit, welcome! This site is devoted to my life experiences as a Filipino-American who immigrated from the Philippines to the United States in 1960. I came to the US as a graduate student when I was 26 years old. I am now in my early-80's and thanks God for his blessings, I have four successful and professional children and six grandchildren here in the US. My wife and I had been enjoying the snow bird lifestyle between US and Philippines after my retirement from USFDA in 2002. Please do not forget to read the latest national and International News in this site . I have also posted some of my favorite Filipino and American dishes and recipes in this site. Some of the photos and videos in this site, I do not own. However, I have no intention on infringing on your copyrights. Cheers!

Thursday, December 19, 2013

Mushrooms Stuffed with Dungeness Crabs


Special today in Food Maxx Grocery store here in Northern California are whole Dungeness Crabs for only $2.99 per lb. I believe this will be the lowest price one can purchase Dungeness crabs this season. I purchase two almost 2-lbs each of whole crabs costing me only $12. In my previous posting, I wrote about my favorite crab cake recipe, crab quiche, garden salad with crabs and a corn and crab soup. Today, I wanted to try cooking an appetizer that is easy to prepare since I am an amateur cook. I found the following ( allrecipes.com) recipe and it reminded me of the dish I once order at the Red Lobster Restaurant near our residence.

Ingredients:

3 tablespoons butter, melted

24 fresh mushrooms

2 tablespoons butter

2 tablespoons minced green onions

1 teaspoon lemon juice

1 cup diced cooked crab meat

1/2 cup soft bread crumbs

1 egg, beaten

1/2 teaspoon dried dill weed

3/4 cup shredded Monterey Jack cheese, divided

1/4 cup dry white wine


Directions:

Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter. Remove stems from mushrooms. Set aside caps. Finely chop stems. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crab meat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.

Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crab meat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm. Bon Apetit!

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