Crab Stuffed Mushrooms

Ingredients

• 22-24 medium sized button mushrooms
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 8 ounces crab meat
• 5 ounces cream cheese, softened
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup grated Parmesan cheese
• 1/8-1/4 teaspoon hot sauce
• 1/2 cup seasoned bread crumbs
• Cooking spray

Instructions

1. Wipe mushrooms with a dry paper towel to clean. Remove stems from mushrooms and cut ends off. Chop stems and saute with garlic in butter in a small pan until mushroom stems are tender. Remove from heat and let cool a bit.
2. Combine cream cheese, chives, parsley, salt, pepper, parmesan cheese and hot sauce in a medium bowl. Add in crab meat and cooked stems.
3. Fill mushroom caps with rounded tablespoons of the filling, enough to create a dome of filling.
4. Place bread crumbs in a small bowl. Roll tops of stuffed mushrooms in the bread crumbs to coat. Place mushrooms in a large baking pan. Spray tops lightly with cooking spray.
5. bake in a preheated 350 degree oven for about 20 minutes, until tops are golden.

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Crab Linguini

2-3 servings

Ingredients

400g | 14oz linguine
380g | 13.4oz cooked crab claws, defrosted if frozen
600g | 21oz fresh tomatoes, chopped small
1 small glass vermouth or white wine (about 140ml | 5fl oz)

3 banana shallots, very finely diced

3 garlic cloves, minced (I used a garlic press)
2 bay leaves
1-2 tbsp sugar (depending on how sweet tomatoes are)
pinch chilli flakes
pinch ground cinnamon
2-3 tbsp fresh flat leaf parsley, very finely chopped
squeeze of 1/2 lemon
plenty of freshly grated sea salt and pepper
1 tbsp unsalted butter and virgin olive oil to fry

Instructions

1. Prepare the linguine according to packet instructions – cooked till al dente. Rinse and set aside.
2. Add the butter and a couple of tablespoons of olive oil to the wok and heat until the butter melts and starts to foam. 
3. Add the garlic, finely chopped shallots and sugar and cook, stirring, over medium-low heat for 4-5 minutes.
4. Add the chopped tomatoes, bay leaves, vermouth, lemon juice, chilli flakes and ground cinnamon. Increase the heat and cook for 4-5 minutes until the sauce is slightly reduced.
5. Add the crab claws and continue cooking for another 5 minutes – since the crab claws are already cooked you are heating them through. Check the seasoning and add plenty of sea salt and pepper.
6. Remove the crab and set aside. Add the linguine to the wok and stir until it is coated in the sauce. Stir in the parsley and divide between the plates, topping with the crab claws.
7. To crack the claws, hit them with the back of a large knife blade (do not use the blade itself you might ruin it). Use your fingers to remove the sweet crab meat and dig in!

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