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Portabello Mushrooms Stuffed with Crabmeat
Great Tailgating/Football Party Recipe! |
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1 pound jumbo lump crabmeat, picked over for cartilage
1 egg
1 Tbls. mayonnaise
1 tsp. Heinz Spicy Brown Mustard
12 Saltine crackers
1 Tbls. Old Bay Seasoning
1 tsp. Heinz Worcestershire Sauce (or to taste)
4 large Portabello mushrooms, stems removed, cut into fluted rounds using a 2-1/2-inch fluted cookie cutter
2 tsp. unsalted butter
Paprika, for sprinkling
Lemon slices / confit of chopped tomatoes and green onions
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Place the crabmeat into a medium bowl.
In a separate bowl, combine egg, mayonnaise, mustard, crackers, Old Bay Seasoning, and Worcestershire Sauce. Mix well.
Gently fold mixture into the crabmeat.
Cut the portabello mushrooms into perfect fluted rounds using the cookie cutter.
Place the crab mixture equally on top of each portobello mushroom and mound to fit using your hands. Top each center of the stuffing with 1/4 teaspoon of butter. Refrigerate for 2 hours.
Preheat oven to 380 degrees F.
Bake for 15 minutes and then place under the broiler for 2 minutes.
Sprinkle with paprika. Garnish with lemon, confit of tomatoes, and green onions.
TIP: For a quick way to see the cartilage in crabmeat, put the crabmeat on a parchment-lined baking pan in the oven for a few minutes at 250 degrees F. The cartilage will turn white and, thus, be very visible to the naked eye!
This recipe is from a new book called Touchdowns to Tailgating: The Red Book for All You Need to Know About Football, Food and Heinz Field.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Laura
Pennsylvania
United States |
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| This recipe has been viewed 10366 times. |
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