Please join us in congratulating the 47th FoodBank of Monmouth & Ocean Counties‘ culinary training class, as they graduate from this long-standing, reputable program.
Registration for the next session is open, and the program begins January 9. If you or someone you know is looking to make a change in careers and your passion is cooking, click here for more information on the course and how to register for consideration.
The event’s graduation menu included crabmeat stuffed mushrooms, prepared with Chef Ray Cattley’s recipe. Cattley received the 2016 Chef of the Year Award from the American Culinary Federation Jersey Shore Chefs Association. Give his recipe a try—you won’t be sorry.
24 each button mushroom caps, stemmed and cleaned (use 1½- to 2-inch caps)
1 lb lump crabmeat, cleaned
1/3 cup Ritz crackers (garlic butter flavor), crushed
1 tablespoon butter
3 scallions, finely chopped
¼ cup bell pepper, finely diced
¼ cup Hellman’s mayonnaise
1 egg, beaten
1 teaspoon Lea & Perrins Worcestershire sauce
2 tsp Grey Poupon dijon mustard
1 tablespoon parsley (minced)
½ teaspoon lemon juice
¼ teaspoon coriander
¼ teaspoon old bay seasoning
Dash tobacco sauce or pinch of cayenne
¼ teaspoon salt
Sherry, as needed
4 ounces melted butter
Spanish paprika, as needed
Clean mushrooms with damp paper towel and remove gills with a small spoon. Cut a small thin sliver off the bottom of each cap so the caps don’t wobble as they cook.
Make the crab mix:
Sweat scallions and peppers in butter and cool.
Mix mayo, mustard, egg, Worcestershire, lemon, parsley and seasonings.
Add cooled veggies, crushed crackers and crab. Blend gently. Taste to season.
Prepare the caps:
Fill caps and round and smooth out. Place on baking tray. Sprinkle with sherry, melted butter, and paprika. Bake in oven 375° 30 minutes. (Cook time may vary depending on mushroom size.)
Serve with lemon wedge if desired.