CRAB AND MUSHROOM MINI-CHEESECAKES

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  • CRAB AND MUSHROOM MINI-CHEESECAKES

directions

  • 1

    Mince the shallot to make 1 tablespoon

  • 2

    Mince enough red bell pepper to make 1 tablespoon

  • 3

    Trim stems from mushrooms, wipe clean with a damp paper towel and then finely dice the mushrooms to make 1/2 cup

  • 4

    Mince chives and set aside

  • 5

    Heat olive oil in a medium nonstick skillet over medium heat

  • 6

    Add shallot and red pepper and saute 1 minute

  • 7

    Add the mushrooms and cook until all liquid evaporates and mushrooms begin to brown

  • 8

    Season to taste with salt and pepper and cool completely.Preheat oven to 400 degrees

  • 9

    Spray 24 mini-muffin cups with nonstick spray

  • 10

    On a lightly floured work surface roll out the puff pastry sheet to a 12 x 14 inch rectangle

  • 11

    Using a 2-1/2-inch biscuit cutter, cut out 24 rounds and press into the muffin cups. Spoon 1 teaspoon crabmeat into each cup

  • 12

    Mix together the cream cheese, dry mustard and salt until smooth

  • 13

    Beat in eggs and then fold in cooled mushroom mixture and chopped chives

  • 14

    Spoon egg mixture over crab

  • 15

    Top with a sprinkle of Gouda cheese

  • 16

    Bake 10 to 14 minutes or until puffed and golden

  • 17

    Remove and serve warm.

CRAB AND MUSHROOM MINI-CHEESECAKES

ingredients

  • 1 small shallot
  • 1/4 red bell pepper
  • 6 white mushrooms
  • 1 small bunch chives
  • 1 tablespoon olive oil
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup crab meat
  • 4 ounces cream cheese, softened
  • 1/8 teaspoon powdered mustard
  • 1/2 teaspoon salt
  • 2 eggs, whisked
  • 1/2 cup shredded smoked Gouda cheese

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