These delicious stuffed mushrooms are very easy to make and are a lovely appetizer for guests before dinner or to take to a potluck or a party. They can easily be made without the crab if that’s not your thing or if you want them to be vegetarian friendly. They are perfect if you have a little left over meat from a night of feasting on crabs ( my personal recommendation is Dungeness crab).
I feel like every fancy dinner party should have a soup course. You don’t have to make very much of it as everyone only needs a small bowl since it’s one course among many. I like making pureed soup for parties because they are really simple, can be made ahead of time without overcooking, and look super elegant. They can be made with almost any vegetable, in any color you desire. We had a seafood theme for the night I made this so I garnished it with a lovely seared sea scallop and topped it with locally grown radish and amaranth micro-greens for a pop of color.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.