Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, crab stuffed portabellas - version 1. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Crab stuffed Portabellas - version 1 is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Crab stuffed Portabellas - version 1 is something that I have loved my entire life.
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.
To get started with this recipe, we must prepare a few components. 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:
- Prepare 4 portabella mushrooms
- Make ready 1 lb. crab meat
- Prepare 1 c. minced celery
- Get 1/2 c. minced onion
- Get 1/4 c. parsely
- Prepare 1 1/2 c. croutons
- Prepare 1/2 stick butter
- Prepare 1/2 teaspoon garlic salt or to taste
- Make ready to taste old bay seasoning or similar
- Take 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.
Steps 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 it up with this special food crab stuffed portabellas - version 1 recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
