Crab stuffed Portabellas - version 1
Crab stuffed Portabellas - version 1

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, crab stuffed portabellas - version 1. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Crab-stuffed portobello mushrooms can do double duty as a tasty starter for a casual dinner party, or a light main course for two. The concept for this recipe came from a family friend who used to make an appetizer with store-bought crab cakes that she crumbled. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste.

Crab stuffed Portabellas - version 1 is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Crab stuffed Portabellas - version 1 is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have crab stuffed portabellas - version 1 using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Crab stuffed Portabellas - version 1:
  1. Take 4 portabella mushrooms
  2. Take 1 lb. crab meat
  3. Make ready 1 c. minced celery
  4. Take 1/2 c. minced onion
  5. Take 1/4 c. parsely
  6. Prepare 1 1/2 c. croutons
  7. Prepare 1/2 stick butter
  8. Make ready 1/2 teaspoon garlic salt or to taste
  9. Get to taste old bay seasoning or similar
  10. Get 1 c. fresh parmesan or sharp white cheese
  11. Take 1 c. seafood or vegetable broth

Crab stuffed mushrooms with cheese are delectable on their own for any occasion, but serve it with some. Try a new way to stuff your mushrooms with Crab-Stuffed Portobello Caps! You can either grill or broil these Crab-Stuffed Portobello Caps. Turn the heat off and add the crab, season lightly with salt and pepper and transfer to a small bowl.

Instructions to make Crab stuffed Portabellas - version 1:
  1. Heat oven to 350° Rinse & remove stems from mushrooms. Place in large caserole dish with 1 cup of water in the bottom
  2. Shred crabmeat, mince your ingredients and set aside.
  3. Heat large skillet and melt butter, add the onion & celery. Saute for 3 minutes on medium heat. Add broth & seasonings. Simmer for 5 minutes.
  4. Add croutons & crabmeat. Stir and saute till the luquid is absorbed. The mixture should pack nicely.
  5. Spoon stuffing onto each mushroom packing gently. Cover pan with foil & bake for 15 minutes.
  6. Remove foil & top each mushroom with cheese. Place back in the oven and broil till the cheese is golden & bubbly. ENJOY!

Add the chopped parsley and lemon zest to crab mixture and mix to combine. Crab imperial baked in a Ramekin just got UPGRADED. Feel free to omit the cheese if you choose or experiment with different types of cheese. I have used mozzarella, provolone, Swiss, Fontina and Asiago. All with good results, but i initially added to keep the.

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