This year for Valentine's day I am making my wonderful husband and I a 3 course menu. I hope you enjoy, but it does not have to be served on this occasion only. Perfect for an anniversary or 1st date.... or any special occasion for you and that special someone.
Menu
Appetizer: Crab Stuffed Mushroom Caps
Entree: Seafood Pot Pie
Dessert: Chocolate Mousse with Strawberries and Candy
Crab Stuffed Mushroom Caps:
12 large fresh mushrooms, stems removed
1/2 package dry boxed stuffing (if seasoning comes separate use half packet)
1/2 package (8oz) cream cheese, softened
1 can crab meat, drained well
3/4 cup butter
2 cloves garlic, peeled and minced
1/4 cup parmesan cheese (divided)
Salt and pepper to taste
Garlic powder to taste
Crushed red pepper to taste
Arrange mushroom caps on baking sheet. Chop and reserve mushroom stems. Prepare stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper. Sprinkle with Parmesan Cheese. Bake uncovered in the preheated oven appprox. 25 minutes or until stuffing has browned.
Seafood Pot Pie
1 sheet of packaged rolled puff pastry
1 can (10 oz) Cream of Onion soup
1 can (10 oz) New England Clam Chowder soup
1 tsp hot pepper sauce
2 1/2 cups frozen mixed vegetables (may use all one type ie: corn, peas, beans)
1 cup imitation crab meat
1 cup shrimp, frozen or fresh peeled and de-veined (thaw first)
1 cup scallops, fresh or frozen (but thaw first if frozen)
Egg Wash - 1 egg slightly beaten w/ 1 tbsp of milk.
Thaw the pastry sheet at room temp. Roll out with flour until it is approx 13x11 inches. Lightly grease a shallow baking dish. Stir the soups, hot sauce, veggies and seafood into the prepared dish. Place pastry sheet over top of dish. Crimp edges to seal it to the dish. Brush top with egg wash.
Bake for 40 minutes or until pastry is golden brown. Let the pot pie stand for 10-15 minutes before serving.
Chocolate Mousse w/ Strawberries and Candy
1 cup heavy cream
2 tbsp chocolate sauce (nestle quick, hershey's etc)
1/2 pint strawberries sliced
2 cups dream whip (or packaged dry whipped topping mix)
Assorted Valentine's candy - cinnamon hearts, conversation hearts, chocolate kisses
Place cream and chocolate sauce in blender or food processor(with a whipping blade)Pulse until peaks form. Place in individual dessert dishes. Let set for 1 hour. Prepare whipped topping according to package. Top mousse with a generous dollop of whipped topping. Place several sliced strawberries over top. Garnish with candy pieces and drizzled chocolate sauce.
You can use a frozen whipped topping such as Cool Whip, etc.... Personally I am not crazy about anything that claims to be "an edible oil product" But if you want to save time and actually like the taste -- go for it!
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