Curried Crab-Filled Mushrooms

Ingredients

• 1/3 pound flaked crabmeat
• 1/2 cup CURRY SAUCE
• 2 dozen large mushrooms

Method

1. 1

   Preheat oven to 350°.

2. 2

   Combine crabmeat and Curry Sauce, stuff into mushrooms.

3. 3

   Bake for 10-15 minutes, then broil for 1-2 minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 43. The excerpt below is the record exactly as published.

Curried Crab-Filled Mushrooms Minnesota Wild Rice Soup Poached Salmon with Sauce Beurre Blanc Orion Salad with House Dressing Strawberries Devonshire Wines: William Hill Napa Chardonnay, 1979 or Shafer Napa Chardonnay, 1980 Brian O'Day, Manager Jack Shapansky, Chef ORION ROOM the summit of Minneapolis’s tallest building, the Orion Room At is poised fifty stories above the heartbeat of the city, close to the constellation from which it draws its name. The elevator ride up transports one to an extraordinary world where the city itself makes up much of the decor. Vast walls of glass display the panorama of trees, lakes, and local landmarks far below. At night the highway lights traversing the town compete with the brightness of stars. Inside, the furnishings are dominated by a modern brass sculpture of Orion the Hunter on the room’s farthest wall. It is sleek and chic, a chrome and chocolate-colored dining room in which green plants carve out private alcoves. The Orion Room opened as a private club in 1972, but several years ago its management decided that the dining public deserved a restau- rant “fifty stories above the ordinary.” Discarding its former French style, it has become proudly American with a new lighter menu that highlights seafood flown in fresh four times a week and the choice beef that made the Midwest famous. There are the foods that are Minnesota’s forte: walleyed pike in pine nuts and pistachios and wild rice soup that marries the precious grain with rich broth, heavy cream, and savory seasonings. “We try to be all-American and darn good at what we do,” declares the staff. “Fresh products aren’t more expensive; they just take more care.” Giving that constant care is young chef Jack Shapansky, a culi- nary Institute graduate and son of a local pastry chef, who supervises the kitchen, and manager Brian O’Day, who learned the skills of fine service at Cornell University’s hotel management program. “A year ago,” they say, “we made a statement with our wines. We’ve become an American restaurant and are very pro-California wines. With ninety labels, ours is the most extensive California list in the city.” They pre- sent the cellar list in the same way they present all of the factors of the Orion Room—with pride. 50th Floor, IDS Tower Nicollet Mall Minneapolis ha ORION ROOM CURRIED CRAB-FILLED MUSHROOMS 34 pound flaked crabmeat 1% cups GLACAGE 34 cup CURRY SAUCE (see next page) 2 dozen large mushrooms

Cook this with the app: pantry check, scaling, and the assistant.