Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.




Crab Stuffed Mushrooms with Lemon Butter Sauce

with Lemon Butter Sauce
Outback Steakhouse Copycat Recipe

Crab Stuffed Mushrooms:
1 dozen mushrooms (stems removed and saved for later)
4 tablespoons butter
2 tablespoons sweet red pepper chopped
1 tablespoon fresh chives chopped
1/2 teaspoon Cajun seasoning or Old Bay
1 (6 oz.) can Crab meat (or could use fresh lumped crab meat)
5-6 tablespoons Panko bread crumbs
*add a little bread crumbs and melted butter to tops of mushrooms before baking.

Wash mushrooms, remove stems and place mushrooms on lightly greased baking pan.

In a skillet melt butter, add sweet pepper, Cajun seasoning and about 4 to 5 mushroom stems that have been coarsely chopped. Saute for 3 to 4 minutes, add chives and mix well. Then add bread crumbs, mix, then finally stir in the crab meat.
Spoon crab meat mixture into mushrooms, sprinkle with a little bit of bread crumbs and drizzle with melted butter. Place in 350 degree oven for about 17 to 20 minutes or until thermometer reads 165 degrees.

Lemon Butter Sauce with Capers:
juice from 1 lemon
1 teaspoon grated lemon rind
1/4 cup butter
1/2 cup dry white wine
2 teaspoons cornstarch
1 tablespoon capers
salt and pepper to taste

In a sauce pan, melt butter. Add lemon juice and grated rind. Bring to boil. Mix the white wine and corn starch in small bowl and add to boiling mixture. Reduce heat, stir until slightly thickened, add capers, salt and pepper.

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