Plank Roasted  Dungeness Crab Stuffed Mushrooms

INGREDIENTS YIELD: 2 DOZEN

• Mushrooms - large 2" - 2 1/2" caps, stem removed  24 each  
• Crab Stuffing - recipe follows    1 1/2 cups
•  Salt 2 tsp.
• Asiago Cheese - shredded  1 oz wt.
• Lemon - half, covered with cheesecloth    1 each

CRAB STUFFING  INGREDIENTS  YIELD: 1 1/2  CUPS

• Dungeness Crab Meat - fresh, shell removed    1 cup
• Carrot - diced fine 1/8" x 1/8"   1/4 cup
• Celery - diced fine 1/8" x 1/8"   1/4 cup
• Shallots -  fresh, minced 1 Tbls.
• Butter - salted   3 Tbls.
• Cream     1/2 cup
• White Pepper - ground 1/4 tsp.
• Tarragon - fresh, minced ( Optional )     1 Tbls.

CRAB STUFFING  PROCEDURES:

1.  Place the butter into a sauté pan over med. heat, add the shallots, carrots and celery.  Sauté until tender, add the cream bring to a boil and reduce by half. 

2.  Remove from the stove and let cool, mean while shred the crab meat and lightly squeeze out any excess liquid.    After the vegetable mixture has cooled enough to touch add the crabmeat and chill.  Hold refrigerated until needed.

PROCEDURES:

1.  Place the mushroom caps on the plank and season the interior with of each cap with a pinch of salt.  Then place 1 Tbls. of crab stuffing into each mushroom.  Place several strands of Asiago cheese over each mushroom.    

2.  Preheat the oven to 450°.   Place  the plank in the oven and roast for 8-12  minutes or until an internal temperature of 115°-125° has been achieved.   Remove from the oven and squeeze the lemon over the top, serve directly from the plank or transfer to a platter and serve.