PORTABELLA MUSHROOMS TOPPED WITH CRAB IMPERIAL A LA JOHN SHIELDS
A personal favorite! This is very close to the appetizer served at John Shields' restaurant at the Baltimore Museum of Art called "Gertrude's," which started me on this chase. Some people say everything is better with bacon; I say everything is better with dry sherry! At Gertrude's, John Shields further reduces the butter/sherry liquid to create a thick pool on the plate on which to place the stuffed mushrooms; if you prefer to do that, use 4 tablespoons butter to saute the bell peppers and chopped mushrooms. And if the only crabmeat you can get is the pasteurized canned crabmeat, this recipe gives you your best shot at making it taste GOOD. From "Chesapeake Bay Cooking with John Shields". Note: In Maryland, crab-stuffed mushrooms can resemble a crab cake sitting atop a mushroom cap "plate"; do not picture a mushroom cap with scant filling, that's not our style. You do not want the taste of the portabello mushrooms to overwhelm the crab.
Provided by KateL
Categories Crab
Time 57m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- SAUTE MUSHROOMS:.
- Melt the butter in a skillet large enough to hold your mushrooms at one time. Saute the mushroom caps for 5 minutes, or until barely tender.
- Pour in the sherry, turn up the heat, and reduce the liquid by half.
- Remove from the heat and let cool.
- Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
- MAKE CRAB MIXTURE:.
- Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
- Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
- Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
- Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
- MAKE IMPERIAL TOPPING:.
- Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
- Preheat the broiler.
- Spoon the topping evenly over each mound of crabmeat.
- Broil for 1 to 2 minutes, or until nicely browned. (If broiler is unavailable, brown the top in the oven. It will take a bit longer.).
- Serve immediately. Serves 4.
Nutrition Facts : Calories 545, Fat 40.1, SaturatedFat 14.6, Cholesterol 197.9, Sodium 1177.8, Carbohydrate 14.3, Fiber 1.7, Sugar 6.1, Protein 29.8
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Saleem.chandio Chandio
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort! The crab imperial was rich and decadent, and the portobello mushrooms were cooked to perfection. I served this dish with a side of roasted potatoes and it was a feas
HD sofikul Khan
[email protected]I'm always looking for new ways to cook crab, and this recipe definitely delivered! The crab imperial was creamy and flavorful, and the portobello mushrooms were a great way to add some substance to the dish. I will definitely be making this again.
Ratan_shrestha
[email protected]This recipe is a great way to use up leftover crab meat. The crab imperial is a delicious and versatile dish that can be served as an appetizer or main course. The portobello mushrooms add a nice touch of flavor and texture.
Manqoba Melusi
[email protected]I made this dish for a potluck dinner and it was a huge hit! The crab imperial was a popular choice, and the portobello mushrooms were a nice addition. I will definitely be making this again for my next party.
Afra islam Humaira
[email protected]This recipe was easy to follow and the results were delicious! The crab imperial was creamy and flavorful, and the portobello mushrooms were perfectly cooked. I served this dish with a side of steamed broccoli and it was a healthy and satisfying meal
Skylar Rey
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The crab imperial is always a hit, and the portobello mushrooms are a great way to add some variety to the dish. I highly recommend this recipe.
LilNaj Dooley
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it! The crab imperial was rich and flavorful, and the portobello mushrooms were cooked to perfection. I served this dish with a side of roasted potatoes and it was a hit with
7anifa Nn
[email protected]I'm not a huge fan of seafood, but I decided to try this recipe anyway and I'm so glad I did! The crab imperial was surprisingly delicious and the portobello mushrooms were a great way to balance out the flavors. I will definitely be making this agai
wai moe
[email protected]I made this dish for a special occasion dinner and it was a huge success! The crab imperial was decadent and the portobello mushrooms were a great way to add some substance to the dish. My guests raved about it and I will definitely be making it agai
Mohammad Ajgor
[email protected]This recipe was easy to follow and the results were amazing! The crab imperial was creamy and flavorful, and the portobello mushrooms were perfectly cooked. I served this dish with roasted asparagus and it was a hit with my family.
Kameze Abudallah
[email protected]I've never had crab imperial before, but I was pleasantly surprised by how much I enjoyed it. The crab meat was tender and juicy, and the sauce was creamy and flavorful. The portobello mushrooms were a great addition, and they added a nice earthy fla
Zia Rehman
[email protected]This dish was absolutely delicious! The crab imperial was rich and flavorful, and the portobello mushrooms were the perfect accompaniment. I will definitely be making this again.