Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, crab stuffed portabellas - version 1. One of my favorites food recipes. For mine, I will make it a little 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 appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Crab stuffed Portabellas - version 1 is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have crab stuffed portabellas - version 1 using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Crab stuffed Portabellas - version 1:
- Get 4 portabella mushrooms
- Prepare 1 lb. crab meat
- Get 1 c. minced celery
- Get 1/2 c. minced onion
- Make ready 1/4 c. parsely
- Prepare 1 1/2 c. croutons
- Prepare 1/2 stick butter
- Take 1/2 teaspoon garlic salt or to taste
- Make ready to taste old bay seasoning or similar
- Get 1 c. fresh parmesan or sharp white cheese
- Make ready 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:
- Heat oven to 350° Rinse & remove stems from mushrooms. Place in large caserole dish with 1 cup of water in the bottom
- Shred crabmeat, mince your ingredients and set aside.
- Heat large skillet and melt butter, add the onion & celery. Saute for 3 minutes on medium heat. Add broth & seasonings. Simmer for 5 minutes.
- Add croutons & crabmeat. Stir and saute till the luquid is absorbed. The mixture should pack nicely.
- Spoon stuffing onto each mushroom packing gently. Cover pan with foil & bake for 15 minutes.
- 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.
So that’s going to wrap this up for this exceptional food crab stuffed portabellas - version 1 recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
