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.


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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 400 degrees.

2Add olive oil saute pan

3Add onions, celery, chopped baby bella slices and garlic and once they begin to soften.

4Add red bell pepper

5Add crab meat, stirring to break apart meat.

6Add cayenne pepper and salt and pepper to taste.

7At 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.

8Next add bread crumbs to mixture, enough to make it paste-like.

9Remove 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.)

10Sprinkle tops with breadcrumbs and a pat of butter.

11Place mushroom caps in baking dish, add some water to bottom of dish.

12Bake 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