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| Fried Stuffed Mushrooms |
| 30 mushrooms 1 stick butter 1/2 cup green pepper, finely chopped 1 stalk celery, finely chopped 1/4 cup chopped green onion 2 cloves garlic, minced 1/2 cup onion, finely chopped 1 Tblsp. Worcestershire sauce 1/4 cup all purpose flour 2 tsp. parsley, chopped 1/2 cup fresh crab or chopped shrimp 4 scrambled eggs 1/2 cup 1/2 & 1/2 Cream 1/2 cup crumbled soda crackers Salt and pepper to taste MUSHROOM BATTER 4 additional eggs 2 cups all purpose flour 2 cups bread crumbs |
| 1. Wipe mushrooms, separate the caps from the stem. Scoop the inside of the mushroom caps with a plastic knife and remove as much of the inside without disturbing the outer cap. 2. Set caps aside and chop the stems. Sauté in margarine, the green pepper, celery, mushroom stems, green onion, garlic, white onion and Worcestershire sauce until tender. 3. Add flour, parsley, shrimp, and scrambled eggs then cook for 10 minutes. Next add half and half, crackers and salt and pepper to taste. Cook for 15 minutes. 4. Crack 4 additional eggs and put them aside. Take mushrooms and spoon 2 tsp. of mixture into each mushroom, roll in egg mixture then in flour and bread crumb mixture, then back in egg, flour and bread crumb mixtures, (double coating). 5. Drop in heavy sauce pan filled with 1/2 a pot of hot oil, turning constantly until lightly or medium brown. Garnish as desired. Yield: 15 Servings |