Wednesday, April 25, 2012

Crab-Stuffed Portabellas

By Paul Briand

My wife was overcome by mass marketing, influenced by her love for crab.

She kept seeing a television ad for a crab-stuffed mushroom appetizer at one of those chain steakhouses. Then a coupon arrived with the Sunday paper for $3 off that appetizer.

“We have to go,” she said.

But I did her -- and the steakhouse -- one better. I created my own crab-stuffed mushrooms, but used the mother of all mushrooms -- the Portabella -- to make it. And this wasn’t any appetizer, it was dinner, served on a salad drizzled with a balsamic vinaigrette.

4 Portabella mushroom caps, stems removed
4 ounces Shiitake mushrooms, chopped
1 pound lump crab meat
4 slices Canadian bacon, diced
½ cup Italian bread crumbs
1 egg, beaten
3 teaspoons olive oil
2 teaspoons Dijon mustard
Old Bay seasoning
Fresh grated Parmesan cheese

1. Pre-heat the oven to 350 degrees and heat the olive oil in a large skillet over medium high heat;
2. Saute the bacon and Shiitake mushrooms in skillet until the bacon appears crisp, about three minutes;
3. In a large bowl, combine the crab, bacon/Shiitake mixture, egg, and mustard and gently fold together;
4. Add bread crumbs and seasoning to taste and mix. You’ll want a mixture that’s firm enough to pack as you would a crab cake;
5. Place Portabella caps top side down on a lightly greased large baking sheet;
6. Divide mixture and evenly distribute onto the mushroom caps;
7. Bake in oven for 15 minutes;
8. Remove from oven and add Parmesan to the top of each mushroom/mixture as needed to cover;
9. Return to oven for another 5 minutes or until cheese melts and starts to brown then serve.

Click here for recipe card.

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