Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, crab stuffed portabellas - version 1. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Crab stuffed Portabellas - version 1 is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Crab stuffed Portabellas - version 1 is something that I have loved my entire life.
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 recipe, we must first prepare a few ingredients. You can cook crab stuffed portabellas - version 1 using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crab stuffed Portabellas - version 1:
- Get 4 portabella mushrooms
- Prepare 1 lb. crab meat
- Make ready 1 c. minced celery
- Take 1/2 c. minced onion
- Get 1/4 c. parsely
- Prepare 1 1/2 c. croutons
- Take 1/2 stick butter
- Take 1/2 teaspoon garlic salt or to taste
- Prepare 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.
Steps 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 is going to wrap it up with this special food crab stuffed portabellas - version 1 recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
