Over Thanksgiving I was drooling over this recipe in my Williams-Sonoma turkey day cookbook. The only problem was that the instructions were complicated and our holiday was far too busy for tackling new, scary recipes. So a few weeks ago we brought the book down the shore for a family visit and spent hours making these delicious mushrooms stuffed with crab and almonds. The recipe was even more complicated than I originally thought, but it was worth the work. (Tip: I don’t know about you, but a little red wine always makes me a better chef.) It’s a lot to write out so you can check out the recipe here (page 17).
