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Recipe for :

Portobello Mushrooms Stuffed with Crab Meat

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirely said:

"This recipe comes from Bobby Flay".


1 lb. jumbo lump crabmeat, picked over for cartilage
1 egg
1 Tblsp. mayonnaise
1 tsp. mustard
12 saltine crackers
1 tsp. crab boil seasoning
1 tsp. Worchestershire sauce
4 large portobello mushrooms, de-stemmed
1 tsp. butter
Sprinkle of paprika

Lemon slices for garnish
Sliced tomatoes for garnish
Sliced cucumbers for garnish

  • Place the crab into a medium bowl.
  • In a separate bowl, combine egg, mayonnaise, mustard, crackers, crab boil seasoning, and Worcestershire sauce. Mix well.
  • Gently fold mixture into the crab. Place crab mixture equally on top of each portobello mushroom.
  • Top each center of the stuffing with a 1/4 teaspoon of butter.
  • Refrigerate for 2 hours.
  • Preheat oven to 380º
  • Bake for 15 minutes, then place under the broiler for 2 minutes.
  • Sprinkle with paprika. Serve with a garnish of sliced lemon, tomato or cucumber if desired.

Serves 4

Shirley Cline