Crab Cake Stuffed Portobellos Recipes

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.

Steps:

• Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F.
• Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
• Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

Steps:

• Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
• Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley and serve along side greens.
• Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.

Steps:

• Remove stems from mushrooms; may remove gills or leave them; set caps aside.
• In a small skillet, saute onion in 1 tablespoon oil until tender.
• In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
• Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
• Sprinkle with paprika and remaining cheese.
• Place in a greased 15 in x 10 in x 1 in baking dish.
• Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.

Steps:

• Add boiling water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min.
• Add crabmeat and eggs; mix lightly. Shape into 6 patties.
• Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.