Cookbook authors Scott and Tiffany Haugen have a passion for preparing Pacific Northwest seafood and will be contributing some of their delicious recipes for the Reel Time Fishing blog. Each recipe will be related to the Catch of the Week.
The Haugen’s live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting.
Their recipes will be posted regularly Wednesdays through October, along with those of other local chefs like Tom Douglas, as well as recipes from tackle-shop and fish-market owners.
If you have delicious recipes you’d like to cast in my direction, please let me know. I may try them with my family and friends at the dinner table and publish them in future blog posts.
From the book, “Recreational Dungeness Crabbing,” by Scott Haugen
One cup finely chopped crab meat
30-35 medium mushrooms
1/2 cup butter
1/4 cup finely chopped onion
2 cloves minced garlic
3/4 cup bread crumbs
1/2 teaspoon Italian seasoning
1/2 cup parmesan cheese
Clean mushrooms and remove stems. Place mushrooms on a greased cookie sheet and set aside. Melt butter in a medium size saucepan on medium-low heat.
Saute onions until translucent, add garlic and lightly saute. Remove from heat and add bread crumbs, Italian seasoning, crab meat and parmesan cheese, mixing well.
Generously fill mushroom caps with the mixture, packing it down. Broil on low for 5-7 minutes, watching closely. Garnish with finely chopped tomatoes and fresh basil.
(Photo courtesy of Tiffany Haugen)