Crab Stuffed Portabella Mushrooms

Crab Stuffed Portabella Mushrooms

This recipe is a cross between deviled crabs and crab cakes, nested on a portabella mushroom cap. I initially got the idea a few years ago when watching Rachel Ray (Note: This was a LONG time ago given now I can’t even see her without immediately flinching. Good God, that woman is annoying! How many freaking times does she have to explain what EVOO is? Every single time apparently!) and I tweaked majorly, because her recipes often don’t turn out the way they are supposed to. It’s hearty enough to easily be a main dish.

What You’ll Need:
1 cup of lump crabmeat (Note: NOT imitation crab.)
1 egg, beaten
1/2 a bell pepper, chopped
1/2 a red onion, chopped
1 rib of celery, chopped
1 slice of whole grain bread, toasted and crumbled into bread crumbs
1-2 teaspoons of Old Bay Seasoning (In my opinion the more the better, but it’s a little spicy so if you’re not into that then go with less)
A pinch of sea salt
2 large portabella mushroom caps
Extra Virgin Olive Oil

Preheat oven to 400 F.

In a baking dish place two portabella mushroom caps gill side up and set aside.

In a bowl mix all ingredients except for olive oil and mushrooms. Stir to incorporate thoroughly and spoon mixture evenly between the two mushrooms to form a mound. Sprinkle with some extra virgin olive oil and bake for 15-30 minutes or until golden brown.

Makes two servings.

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