Last October my wife and I toured Louisiana and were told to go to Pat's and not forget to order the stuffed mushrooms. They were so good I decided to try to make them myself. I couldn't find any recipe on the net (specifically for Pat's), but found one by some yankee lady which turned out great, but was not Pat's. Here are the ingredients:

portobello mushrooms (10)
celery - 1 stalk
shallots - 2
parsley - 5 sprigs
bread crumbs - around 3/4 cup
crab meat - 6 cans
butter - 2 sticks

I sauteed the vegetables in the butter, along with some diced garlic, then added the crab and bread crumbs and baked at 375F for 15 minutes. Everyone loved them, but they just weren't what I was looking for.

Can anyone get me closer to the original? I know I needed more garlic, maybe onions instead of shallots, and perhaps I should have broiled instead of baked. We are in Germany and I am on a mission to teach these people what good Southern/Cajun food tastes like. Homemade smoked boudin is my next project...

I would greatly appreciate any tips/info any of you could give me. Thanks in advance.

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Posted by hungryone

river parishes

Member since Sep 2010

11987 posts

Posted on 7/10/18 at 12:19 pm to razor55red

1)Pat's was likely not using canned crabmeat. The freshness of the crab, and the typical flavor of unpasteurized crabmeat, is a key element in the flavor.
2)try sauteeing the shallots a bit longer, until decently colored, then add the remaining aromatics and stir some more. Then deglaze the pan with a splash of white wine--it will bring some sugar/fruitness/acid to the dish.
3)add a decent bit of lemon juice to the crab/crumb mixture before stuffing.
4)top each stuffed 'shroom with a pat of butter before baking

Confession: I've never had Pat's stuffed mushrooms, I'm just telling you how I make crab-stuffed mushrooms. Your basic method & ingredients are fine, my suggestions will just layer in addt'l flavor. A few scrapes of fresh nutmeg is never a bad thing w/crab, too.

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Posted by razor55red

Member since Sep 2017

501 posts

Posted on 7/10/18 at 12:22 pm to hungryone

Thanks, that's great info. I would go bankrupt if I had to use fresh crab where we live! Do you think broiling instead of baking would help? Pat's were much browner than mine turned out.

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

49636 posts

Posted on 7/10/18 at 12:41 pm to razor55red

quote:
Do you think broiling instead of baking would help? Pat's were much browner than mine turned out.

Put paprika on the top of the stuffed mushrooms and they should brown well. If not brown enough for you, after baking, give it a short time under the broiler.

I add a little white wine to the mixture and also mixed with some butter that the mushrooms bake in which makes a sauce. ETA: Sherry or brandy works also.

You could make them with shrimp rather than crabmeat if you have more access to shrimp.I do that sometimes when I don't have crabmeat. I also mix shrimp and crabmeat. Canned crabmeat just doesn't have the flavor you're going for, in my opinion.

This post was edited on 7/10/18 at 12:43 pm

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Posted by razor55red

Member since Sep 2017

501 posts

Posted on 7/10/18 at 12:51 pm to Gris Gris

You're right about the canned crabmeat; but fresh is insanely expensive in Bavaria. I'll definitely do the white wine and paprika sounds intriguing. The switch to broiling at the end was my mistake. I had forgotten how brown they were at Pat's. I've heard most of the taste is garlic butter, and I can do plenty of that!

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Posted by Kcrad