Thursday 10 September
There was half a can of crab claw meat left over from last Friday's crabcakes. Then we found giant stuffing-size mushrooms at the Nice People's stand at Findlay Market on Saturday. Inspiration: stuff them with crab filling.
First we cleaned the 'shrooms, removed the stems, and put a little oil and some fresh lemon thyme inside the caps. They baked at 350º on convect for ten minutes or so.
In the meantime, sautéed their chopped stems, minced shallot and red bell pepper until tender, then mixed in the crab, some chopped tarragon, and a few Tablespoons of crabby crumbs that had been left over from the crabcake fest on Friday.
Stuffed the half-baked mushrooms with the crab mixture, and let them continue baking for ten more minutes, until they began to crisp and brown on top.
We served them with chopped red and yellow heirloom tomatoes, seasoned simply with white wine vinegar and salt, for contrast and a bit of bite.