Crab Stuffed Portabella Caps

Stacey Lawson

By
@slawson

Now that Mardi Gras has ended and our first day of Lent was Wednesday I made these for my family. They were very delicious because you can never go wrong with crab or mushrooms.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 Tbsp
olive oil
1 medium
onion
1
red bell pepper
2 tsp
garlic, minced
3 stalk(s)
celery, chopped
1 lb
crab meat, blue crab
4 large
portabella mushroom caps
1/2 lb
baby bella mushroom slices, chopped
1 Tbsp
cayenne pepper
1/2 - 1 c
plain bread crumbs
water
butter
salt and pepper

Directions Step-By-Step

1
Preheat oven to 400 degrees.
2
Add olive oil saute pan
3
Add onions, celery, chopped baby bella slices and garlic and once they begin to soften.
4
Add red bell pepper
5
Add crab meat, stirring to break apart meat.
6
Add cayenne pepper and salt and pepper to taste.
7
At this point you may need to add some water, maybe 1/4 cup or so, just enough that the mixture looks very wet, not enough water that it goes over the top of the mixture or any veggies are floating.
8
Next add bread crumbs to mixture, enough to make it paste-like.
9
Remove from heat, begin adding mixture to large mushroom caps. (I was able to fill 4 large caps, but did have a little leftover to fill a ramekin.)
10
Sprinkle tops with breadcrumbs and a pat of butter.
11
Place mushroom caps in baking dish, add some water to bottom of dish.
12
Bake in a 400 degree oven for about 15 minutes or until golden brown on top and caps begin to soften a little.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Dietary Needs: Vegetarian
Hashtag: #Lenten Meals