- Preparation 30 min.
Rub the heads of the mushrooms with a small brush and remove the stems. Leave to one side.
Drain the crab meat, then mix it with the 2 tbsp of Isigny Sainte-Mère PDO Crème Fraîche
Cut the candied lemon into four and remove the pulp. Keep only the rind.
Finely cut up the rind and add it to the mixture. Do the same with the dill. Season to taste.
Fill the mushroom heads with the creamed crab filling. Decorate with a topping of crab meat, candied lemon and dill.