Real Recipes From Real Home Cooks ®

crab imperial stuffed portobellos

Recipe by
Greg Appel
Sunderland, MD

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 mushroom moisture from entering the Imperial

yield 2 - 4
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For crab imperial stuffed portobellos

  • 2
    large portobello mushrooms
  • 1/2 lb
    backfin or lump crab meat
  • 1-2 Tbsp
  • 1
    egg white
  • 1/4 c
    fine chop green pepper
  • 2-3 dash
    worcestershire sauce
  • 1/2 tsp
    dry mustard
  • 1/4 to 1/2 tsp
    old bay
  • 1/4 c
    plain bread crumbs
  • 2 tsp
    dried parsley flakes
  • paprika
  • 2 slice

How To Make crab imperial stuffed portobellos

  • 1
    Place cookie sheet or glass casserole dish in oven and preheat to 400
  • 2
    Wipe any loose dirt off of mushroom caps with a dry paper towel. Scrape gills off underside with the edge of a spoon. And cut stem off at base.
  • 3
    Places slice of cheese on each mushroom cap
  • 4
    Pick through crab meat to make sure there's no shells
  • 5
    Chefs Note Start with 1 tbsp of mayonnaise and add more if needed. We're just looking to bind the crab meat. If you feel that it's to moist just add another sprinkle of bread crumbs
  • 6
    Add remaining ingredients ( except paprika ) and mix into crab meat
  • 7
    Divide mixture and scoop into mushroom caps, leveling and spreading evenly. Take a small scoop of mayonnaise and thinly spread across the top of crab meat to seal
  • 8
    Sprinkle top with paprika
  • 9
    Place mushrooms on preheated cookie sheet, or glass casserole dish put in oven and bake for 20 minutes