Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, crab stuffed portabellas - version 1. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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’s easy, it’s quick, it tastes yummy. Crab stuffed Portabellas - version 1 is something that I’ve loved my whole life. They are fine and they look wonderful.
Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. 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.
To begin with this particular 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:
- Take 4 portabella mushrooms
- Prepare 1 lb. crab meat
- Get 1 c. minced celery
- Make ready 1/2 c. minced onion
- Take 1/4 c. parsely
- Take 1 1/2 c. croutons
- Take 1/2 stick butter
- Prepare 1/2 teaspoon garlic salt or to taste
- Get to taste old bay seasoning or similar
- Make ready 1 c. fresh parmesan or sharp white cheese
- Take 1 c. seafood or vegetable broth
Crab stuffed mushrooms with cheese are delectable on their own for any occasion, but serve it with some. There are many advantages to having older parents, as I did. But one of the downsides is that you are unlikely to have a long acquaintance with. 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. Try a new way to stuff your mushrooms with Crab-Stuffed Portobello Caps! You can either grill or broil these Crab-Stuffed Portobello Caps. How to Make Crab Stuffed Portabella Caps. My note for this one is make certain you get jumbo lump crabmeat – none of that stuff with crab claw meat and tons of shells.
So that’s going to wrap it up with this special food crab stuffed portabellas - version 1 recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
