Portabella Mushrooms Topped With Crab Imperial A La John Shields Recipes

PORTABELLA MUSHROOMS TOPPED WITH CRAB IMPERIAL A LA JOHN SHIELDS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• SAUTE MUSHROOMS:.
• Melt the butter in a skillet large enough to hold your mushrooms at one time. Saute the mushroom caps for 5 minutes, or until barely tender.
• Pour in the sherry, turn up the heat, and reduce the liquid by half.
• Remove from the heat and let cool.
• Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
• MAKE CRAB MIXTURE:.
• Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
• Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
• Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
• Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
• Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
• MAKE IMPERIAL TOPPING:.
• Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
• Preheat the broiler.
• Spoon the topping evenly over each mound of crabmeat.
• Broil for 1 to 2 minutes, or until nicely browned. (If broiler is unavailable, brown the top in the oven. It will take a bit longer.).
• Serve immediately. Serves 4.

CRAB IMPERIAL STUFFED PORTOBELLOS

Steps:

• 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

CRAB STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 400-425 degrees. Take the butter and melt it over medium heat in a skillet. Once melted, add the garlic. The garlic will start to smell after about 2 minutes, then add half of the chopped onions and all of the bell peppers. Sautée for about 7 minutes then set aside to cool down. Next in a large bowl, take the cream cheese, garlic powder, half of your chopped parsley, salt, basil, bread crumbs, remaining green onions and crabmeat and mix together wit a wooden spoon or spatula. Once mixed, add the sautéed bell peppers and onions to the mix. Blend all the ingredients evenly. The finished mixture shouldnt be too sticky to the touch. it should be fairly easy to spoon or manipulate with the fingers. You may add more bread crumbs if desired. Next, brush the mushrooms with olive oil, arrange them in a pan and fill them with the mix. Once all of the mushrooms are filled, top them with the remaining parsley. Put the mushrooms in the oven for about 15-20 minutes (oven temps vary) watch them closely during this time. Once they start to brown, take them out and serve. Please note that there may be some mix remaining, this can be frozen a saved for a later date or refridgerated for up to 4 days.

SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS

Steps:

• Defrost spinach and thoroughly squeeze out all excess fluid.
• Drain crabmeat well.
• Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
• Stuff into mushroom caps.
• Top with mozzarella cheese.
• Bake on cookie sheet 400 degrees for approx 20 minute.