Les Chateaux de France 0.6 oz. Mushroom Caps Stuffed with Crabmeat - 100/Case

Details

Offer guests an upscale hors d'oeuvre or appetizer with the Les Chateaux de France 0.6 oz. mushroom caps stuffed with crabmeat! These hors d'oeuvres feature fresh crab meat, tender mushrooms, delicate spices, and Pernod wine mixed together and stuffed into mushroom caps. Arriving frozen, these are ready-to-cook any time you are ready to serve to your guests, allowing you to have a fresh-out-of-the-oven flavor and temperature for every order. To cook, preheat your oven to 375 degrees Fahrenheit. Defrost the mushroom caps, then separate the mushrooms and crab meat. The meat should be cooked alongside of the mushrooms to avoid the extra moisture that will expel from the mushrooms. Then, bake in your oven for 10 - 13 minutes until heated thoroughly. Transfer the crab meat back into the mushroom caps and serve.

Because these hors d'oeuvres arrive pre-assembled and ready to cook, valuable prep time and labor cost will be reduced, saving you money and time in your busy kitchen. Plus, every product is made under top-quality care and consistency in Les Chateaux de France's kitchen, ensuring that each product is uniform, while eliminating human error that could happen in your kitchen. These hors d'oeuvres are perfect for a restaurant's appetizer menu, small plates at a buffet, or as hors d'oeuvres for catering.

Since their beginning in 1960, Les Chateaux de France has dedicated themselves to providing specialty hors d'oeuvres at the highest quality for their customers. To maintain their high standard, their hand-crafted foods are made only with the best cuts of meat and freshest ingredients, with no additives or preservatives. Every item is USDA inspected and HACCP certified in Les Chateaux de France's state-of-the-art facility, where quality is prioritized for consistency and ensuring customer satisfaction. Offer as a delectable small plate at your catering event, buffet, or restaurant to cut down on prep time and delight your guests with Les Chateaux de France.