Eddie Martini’s Coconut Curry Sauce
Created by:
Chef Jason Tofte
8612 Watertown Plank Road
Wauwatosa, WI 53226
(414) 771-6680
Notes:
This versatile sauce is great because it lends itself well to a wide array
of seafood. Chef Jason this sauce with grilled shrimp, seared halibut, or a simple
veggie stir-fry with Jasmine rice.
Ingredients:
- 10 Portabella or large button mushroom caps, cleaned
- 1 Lb. Lump or preferred crabmeat
- 1t Chopped garlic
- 1 Large egg
- 1T Dijon mustard
- 1/2 Cup Mayonnaise
- 1T Hot sauce
- ½ Cup Bread crumbs
- 1T Worcestershire sauce
- 2T Fresh chives, chopped
- Extra virgin olive oil
- ¼ Cup Parmesan cheese, grated
Whisk Dijon mustard, hot sauce, mayonnaise, Worcestershire, and chives
in a large bowl. Fold in crab and breadcrumbs,
being careful not to over mix. Stuff mushroom caps with crab
mixture. Drizzle with olive oil.
Bake at 400 for 10 minutes.
Remove from oven and sprinkle with grated Parmesan.
Serve immediately.