Portobello Crab Open Faced Sandwiches Recipes

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OPEN FACED CRAB SANDWICHES



Open Faced Crab Sandwiches image

My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)

Provided by ellie_

Categories     Lunch/Snacks

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 8

1/2 lb crabmeat, flaked
3 green onions, chopped
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded (for sprinkling on top) (optional)
1/3 cup mayonnaise (reduced calorie is fine)
1/4 teaspoon cayenne pepper (or (to taste) or 1/4 teaspoon hot pepper sauce (or (to taste)
2 tomatoes
4 sourdough English muffins, split

Steps:

  • Preheat broiler.
  • In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
  • Slice tomatoes into eight slices.
  • On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
  • Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
  • Return to oven and broil until cheese browns. (3-5 minutes).

Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4

CRAB MELTS



Crab Melts image

These special open-faced sandwiches from Donna Bennett of Washougal, Washington have wonderful crab and cheese flavor. "This recipe closely resembles a dish my husband and I enjoyed at a favorite restaurant several years ago," Donna writes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons minced celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 slices cheddar cheese (1/2 ounce each)
4 slices Monterey Jack cheese (1/2 ounce each)
Paprika

Steps:

  • In a small bowl, combine the crab, mayonnaise, celery and onion. Place muffins on an ungreased baking sheet. , Broil 4-6 in. from the heat until toasted. Spread each muffin half with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.

Nutrition Facts :

PORTOBELLO SANDWICHES



Portobello Sandwiches image

Quick, juicy burgers. My friends and I eat them at least once a week!

Provided by CHOLLE

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 4

Number Of Ingredients 12

2 cloves garlic, minced
6 tablespoons olive oil
½ teaspoon dried thyme
2 tablespoons balsamic vinegar
salt and pepper to taste
4 large portobello mushroom caps
4 hamburger buns
1 tablespoon capers
¼ cup mayonnaise
1 tablespoon capers, drained
1 large tomato, sliced
4 leaves lettuce

Steps:

  • Turn on broiler, and adjust rack so it is as close to heat source as possible.
  • In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
  • Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
  • Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
  • In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g

OPEN-FACED CRAB SANDWICH



Open-Faced Crab Sandwich image

One weekend in Waccabuc, I was looking for something to snack on. I smeared some garlic aïoli on grilled slices of bread and topped it with some crab. It hit the spot, so I decided to turn it into a complete sandwich with a little chile and herbs. This is a great use of fennel fronds, which usually end up in the trash. Dill works just as well, too.

Yield Serves 4

Number Of Ingredients 9

8 ounces picked peekytoe or lump crabmeat, picked over for bits of shell
3/4 teaspoon finely chopped fresh long green (finger) chile
1/2 teaspoon finely chopped fresh fennel fronds or dill leaves
2 tablespoons extra-virgin olive oil, plus more for the bread
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large (3/4-inch-thick) slices artisan bread
Garlic Aïoli (page 245)
Lemon wedges, for serving

Steps:

  • Preheat the broiler or grill to high.
  • Gently stir together the crab, chile, fennel fronds, oil, salt, and pepper in a medium bowl.
  • Drizzle olive oil all over the bread. Broil or grill until browned and crisp, turning to cook evenly.
  • Spread 2 tablespoons aïoli on each slice of bread and top with the crab mixture. Carefully cut each sandwich in half and serve with lemon wedges.

OPEN-FACE PORTABELLA SANDWICHES



Open-Face Portabella Sandwiches image

Make and share this Open-Face Portabella Sandwiches recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 29m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium tomatoes, chopped, about 2/3 cup
2 teaspoons snipped fresh basil
1/8 teaspoon salt
2 medium fresh portabella mushrooms, each about 4 inches in diameter
1 teaspoon balsamic vinegar or 1 teaspoon red wine vinegar
1/2 teaspoon olive oil
1/2 loaf focaccia bread, quartered or 1/2 Italian bread, such as boboli brand
finely shredded parmesan cheese (optional)

Steps:

  • Preheat broiler.
  • Combine tomato, basil and salt in a small bowl,set aside.
  • Clean mushrooms, cut off stems even with caps.
  • Discard stems.
  • Combine vinegar and oil, gently brush mixture over the mushrooms.
  • Place mushrooms on the unheated rack of the broiler pan.
  • Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
  • Drain mushrooms on paper towels.
  • Thinly slice mushrooms.
  • Place bread on a baking sheet.
  • Place under broiler for 2 to 3 minutes or till bread is heated through.
  • To serve, top toasted bread with mushrooms slices and tomato mixture.
  • If desired, top with cheese.

OPEN-FACED CRAB SALAD SANDWICHES



Open-Faced Crab Salad Sandwiches image

Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. -Lanie Kappe of Santa Ana, California

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise

Steps:

  • In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. , Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

CRAB STUFFED PORTOBELLOS



Crab Stuffed Portobellos image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons coconut oil, melted
1 pound large portobello mushrooms, gills removed, stems removed and stems diced
2 scallions, sliced
4 ounces jumbo lump crabmeat
1 teaspoon Creole seasoning
Himalayan pink salt
Ground black pepper
1/2 cup shredded Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
  • Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

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