CRABCAKE STUFFED PORTOBELLOS
My husband loves my crab cakes. And we love stuffed mushrooms. I decided to combine the two in a lunch special. I saw some Portobellos on sale, and figured, "why not?" So here's my take on Crab stuffed Portobellos. My DH said "Oh, they're terrible. You shouldn't have to eat that. Let me take care of that for you." Yeah, right. He...
Provided by Diane C.
Categories Seafood
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 375 degrees. Clean the mushrooms. Snap off stems and set aside. Using a grapefruit spoon, scrape out the brown gills from the underside of the mushroom.
- 2. Melt 1 T butter in a small skillet. Trim ends from mushroom stems. Mince the stems. Mince celery and onion. Saute mushroom stems, celery and onion together, stirring occasionally, over medium heat until soft.
- 3. While veggies are sauteing, prepare crab mixture. Drain crab meat (removing paper liners) and flake if necessary. Add Worcestershire sauce, breadcrumbs, salt, pepper, and parsley. Beat the egg lightly, and add to the crab mixture. Mix well.
- 4. Prepare the mushroom caps. In a small cup, melt the remaining 2 T of butter. Brush the butter over the inside and outside of the portobellos. Set the portobellos upside down on a small rimmed cookie sheet.
- 5. Divide the crab mixture in two. Shape into patties and place in the upturned portobellos. Brush with remaining butter. Bake in 375 degree oven for 15 minutes. Pull the portobellos out and top with the swiss cheese. Return the portobellos to the oven and bake for 5 minutes more. Enjoy!
- 6. Notes: You can also use a white worcestershire sauce for a lighter flavor. Or a dash or two of crab/seafood seasoning.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Angela Lee
[email protected]These are a great appetizer or main course. I highly recommend them.
Puja Samant
[email protected]I love the versatility of this recipe. I've made it with different types of crab and different fillings. It's always delicious.
Katie Beech
[email protected]I've made these crabcake-stuffed portobellos several times and they're always a hit. They're so easy to make and they taste amazing.
#FREEKAYFLOCK
#[email protected]These were delicious! I made them for a potluck and they were a big hit.
Surakshana Anuradha
[email protected]I'm not sure what I did wrong, but the portobellos were tough and the crab cakes fell apart.
Nevik Madollah
[email protected]These were a bit too rich for my taste, but my husband loved them.
Ashik Khawas
[email protected]I followed the recipe exactly and the crab cakes turned out dry. I think I might have overcooked them.
Alie Musa Sesay
[email protected]I thought the crab cakes were a bit bland, but the portobellos were delicious.
Shakil Miah
[email protected]These were so easy to make and they tasted amazing. I will definitely be making them again.
Rochelle Smith
[email protected]I'm not a huge fan of seafood, but I really enjoyed these crabcake-stuffed portobellos. The crab cakes were light and flaky, and the portobellos were perfectly cooked.
kaigirl
[email protected]I made these for a special occasion and they were a big success. Everyone raved about them.
Ojore Blessing
[email protected]I loved the combination of flavors in this dish. The crab cakes were savory and the portobellos were earthy and smoky.
Ajmal Hussian
[email protected]These crabcake-stuffed portobellos were a hit at my dinner party! The crab cakes were perfectly seasoned and the portobellos were grilled to perfection.