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1
Preheat oven to 350 degrees (F).
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2
Wrap the sweet potatoes in foil and bake for approxoximately an hour or until tender.
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3
After you've baked your cute little sweet taters in the oven set them aside and start making what I call crab stuffing.
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4
In an already heated skillet, removed from the hot stove, brown your butter. Brown it, don't burn it. Since your skillet is already hot this will take all of 30 seconds, or less. Immediately add the wine and stir.
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5
Over medium-high heat saute the red onions and celery in the wine infused butter. When the veggies are just beginning to soften, add the mushrooms to the mix and continue cooking for about 5 minutes.
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6
Add the crab meat, ginger and lemon juice to the vegetable mixture. Salt and pepper to taste. Let the crab cook just long enough for all of the flavors to meld, approximately 4 minutes or until most of the liquid has been absorbed and reduced.
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7
In a large mixing bowl combine the crab mix, torn pieces of day old bread and just enough of the cream to moisten your stuffing. Combine thoroughly. The stuffing should not be soggy, it should just be able to stick together.
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8
Bake at 350F until they are all warm and happy, approximately 20-30 minutes. About three minutes before you pull them of the oven, sprinkle a little Parmigiano Reggiano cheese over the top.
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9
Enjoy!
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10
Shari/Red
