Mushrooms Stuffed with Creamed Crab & Preserved Lemon

These stuffed mushrooms pair creamed crab with the richness of crème fraîche, lifted by the brightness of lemon. A simple recipe, it showcases the exceptional dairy heritage of Isigny.

Serves 4 | Prep time: 30 minutes

INGREDIENTS

• 12 Portobello mushrooms
• 1 tin crab meat
• 2 tbsp Isigny Sainte-Mère PDO Crème Fraîche
• 1 preserved lemon
• 6 sprigs dill Salt and pepper

METHOD

1. Clean the heads of the mushrooms with a small brush and remove the stems. Leave to one side.
2. Drain the crab meat, then mix it with the 2 tbsp of Isigny Sainte-Mère PDO Crème Fraîche.
3. Cut the preserved lemon into four and remove the pulp. Keep only the rind.
4. Finely chop the rind and add it to the mixture. Do the same with the dill. Season to taste.
5. Fill the mushroom heads with the creamed crab filling.
6. Decorate with a topping of crab meat, preserved lemon and dill.

Lead photo credit : Champignons-farcis-a-la-creme-de-crabe-et-citron-confit-IsignySteMere