|Chicken broth||125 Milliliter|
|Half and half cream||125 Milliliter|
|White pepper||1 Milliliter|
|Dijon mustard||5 Milliliter|
|Cooked crab meat||250 Milliliter|
|Large mushroom caps||454 Gram (Fresh Variety)|
|Seasoned bread crumbs||500 Milliliter|
|Safflower oil||1 Large|
In a sauce pan heat the butter, add the flour, cook for 2 minutes over low heat.
Add the broth, cream, salt, pepper and mustard.
Simmer until sauce thickens, than beat in the egg yolk.
Stir the crab meat into the sauce, transfer to a food processor and puree, cool to room temperature.
Place a small amount of the mixture in each mushroom cap.
Place two caps together to sandwich in the filling.
Dip the mushrooms into the remaining filling to coat them.
Beat the eggs until light.
Dip the mushrooms into the eggs and dredge through the bread crumbs.
Heat the oil to 375°F (190°C) and fry the mushrooms in small batches until golden brown, reserve hot in the oven while the remainder cook.
Serve at once very hot.