Crab Stuffed Mushroom Caps W/ Tarragon Hollandaise

Name: Crab Stuffed Mushroom Caps W/ Tarragon Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tarragon Hollandaise Sauce:; 1 cup Clarified Butter; 3 large egg yolks; 1/2 Tbls fresh lemon juice; 1/2 tsp Old Bay seasoning; 1/2 Tbls good quality drinking dry Sherry; 1/2 Tbls minced Fresh Tarragon; Mushroom Caps:; 2 Dozen Large Button Mushroom Caps; Melted Salted Butter (for Coating Caps); 1 lb Fresh Lump Crab meat; 1 egg; 1/2 cup good quality Mayonnaise; 3/4 tsp horseradish; 1/2 tsp Old Bay seasoning; 1tsp Worcestershire Sauce; 1 egg; 1 Tbls fresh Lemon Juice; 1/2 Tbls chopped Flat Leaf Parsley

Servings: persons

Tarragon Hollandaise Sauce:
1 cup Clarified Butter
3 large egg yolks
1/2 Tbls fresh lemon juice
1/2 tsp Old Bay seasoning
1/2 Tbls good quality drinking dry Sherry
1/2 Tbls minced Fresh Tarragon
Mushroom Caps:
2 Dozen Large Button Mushroom Caps
Melted Salted Butter (for Coating Caps)
1 lb Fresh Lump Crab meat
1 egg
1/2 cup good quality Mayonnaise
3/4 tsp horseradish
1/2 tsp Old Bay seasoning
1tsp Worcestershire Sauce
1 egg
1 Tbls fresh Lemon Juice
1/2 Tbls chopped Flat Leaf Parsley

1
Sauce:
2
Fill bottom of sauce pan with enough water to coat about 2 inches. Bring to boil then remove from heat. Place glass mixing bowl over boiling water making sure the bottom does not touch the water, and whisk together butter, old bay, tarragon, and Sherry. In a small mixing bowl, whisk together egg yolks and water until fluffy. Then slowly temper eggs by whisking a little of the hot butter mixture. Then slowly poor egg mixture into glass bowl and whisk until you have created a thick emulsification that has the texture of a soft pudding. Then finish by whisking in lemon juice and more Old Bay if desired. You must work fast, or the mixture will not emulsify properly, and you must continuously whisk the eggs so they do not begin to scrabble.
3
Mushrooms:
4
Preheat oven to 350 degrees. Whisk together everything except butter, crabmeat and mushrooms. Gently fold in crabmeat being very careful not to break any lumps of crabmeat. Coat both side of mushroom with butter and fill with crab mixture. Place on a baking sheet and top with hollandaise sauce. Bake in oven for 15 minutes.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Tarragon Hollandaise Sauce:, 1 cup Clarified Butter, 3 large egg yolks, 1/2 Tbls fresh lemon juice, and more.

Yes, Crab Stuffed Mushroom Caps W/ Tarragon Hollandaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!