Summer Crab Stuffed Portobellos
From keni 12 years ago
- <30 min to make
- Serves 6
Some of the typical flavors of this favorite appetizer.... but remixed to create a light summer main dish!
Ingredients
- 6 large portobello mushroom caps(gills and stems removed--save for stock! :) shopping list
- olive oil shopping list
For crab Salad
- 8oz fresh crab meat,cooked, cooled and chopped well shopping list
- 2-3 ribs celery, chopped shopping list
- 3 green onions, chopped shopping list
- juice from 1/2 lemon shopping list
- 1/4 cup mayonnaise(or to taste:) shopping list
- 1T Dijon shopping list
- 1t Old Bay Seasoning shopping list
- 3T sweet or dill relish shopping list
- 1T fresh parsley, chopped shopping list
- 1T fresh dill weed, chopped(or sub about 1t dried) shopping list
- kosher or sea salt and fresh ground black pepper shopping list
For Crunchy Topping
- 1/2 cup panko bread crumbs shopping list
- 1/4 cup fresh Parmesan, grated shopping list
How to make it
For Crab Salad
- Combine all ingredients other than mayo in a medium bowl.
- Stir to combine.
- Add mayo and stir well, adding more, if needed, for your own taste.
- Refrigerate until ready to use.
- Drizzle mushroom caps with a lil bit of olive oil and sprinkle with salt and pepper.
- Grill, broil, or saute for a few minutes, per side, until cooked through.
- Set aside, but keep warmed.
For Topping
- Toss together Parmesan and Panko.
- In skillet(I used cast iron), heat about 2T of olive oil.
- Add Panko/Parm mixture and stir well to absorb the oil.
- Heat over medium high heat, stirring frequently, until toasted and light golden brown.
To Serve
- Spoon cooled crab salad into slightly warm mushroom caps and sprinkle liberally with the topping.
People Who Like This Dish 8
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