Mushrooms with Crabmeat

315gr raw crabmeat fresh or frozen

2 tbsp. butter

2 tbsp. shallots, chopped

1 ¼ cups thick cream sauce (recipe follows)

1 tsp. lemon juice

Nutmeg

Salt and pepper

24 mushroom cups

• Preheat the oven to 180 C.

• Remove any pieces of cartilage from the crab meat and flake with a fork.

• Melt the butter and cook the shallots until soft but not brown, stir in the crab and toss it with the shallots for 20 seconds.

• Transfer mixture to a large bowl.

• Stir the Thick Cream Sauce into the crab mixture and season to taste with the lemon juice and nutmeg.

• Place the mushrooms caps on a greased tray and sprinkle them with salt, spoon in the crab filling.

• Bake in the top part of the oven for 15 minutes or until mushrooms are tender.

• Serves 4.