Prepare to elevate your dinner game with a mouthwatering fusion that will make your taste buds dance! Imagine the rich, meaty texture of portobello mushrooms perfectly complemented by succulent, perfectly seasoned lump crab meat – a match made in culinary heaven that's about to transform your home cooking from ordinary to extraordinary. This recipe isn't just a meal; it's a gourmet experience that combines the elegance of seafood with the hearty satisfaction of a perfectly prepared mushroom.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1 lb lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Clean the portobello mushrooms carefully by gently removing the stems and using a spoon to scrape out the dark gills from the underside of the mushroom caps. This helps prevent excess moisture and creates more space for the crab filling.
- Brush the mushroom caps with olive oil on both sides and season lightly with salt and pepper. Set aside on the prepared baking sheet.
- In a medium mixing bowl, combine lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, and a pinch of salt and pepper. Gently fold the ingredients together, being careful not to break up the crab meat too much.
- Divide the crab mixture evenly among the four portobello mushroom caps, pressing the filling gently to ensure it's compact and fills the entire mushroom cavity.
- Bake in the preheated oven for 20-25 minutes, or until the crab filling is golden brown and the mushrooms are tender. The internal temperature of the crab filling should reach 145°F (63°C).
- Remove from the oven and let rest for 3-5 minutes to allow the filling to set and cool slightly.
- Garnish with additional chopped parsley and serve immediately with a lemon wedge or a light remoulade sauce if desired.
Tips
- Mushroom Preparation: Always clean portobello mushrooms gently and remove the gills thoroughly to prevent excess moisture and create more space for the delicious crab filling.
- Crab Meat Quality: Use fresh, high-quality lump crab meat for the best flavor and texture. If fresh isn't available, good-quality canned crab can work as a substitute.
- Binding Technique: Be gentle when mixing the crab filling to maintain large, beautiful chunks of crab meat. Overmixing can break down the delicate meat.
- Temperature Matters: Ensure the crab filling reaches an internal temperature of 145°F (63°C) for food safety while maintaining a golden, appetizing appearance.
- Serving Suggestion: For an extra touch of elegance, serve with a light remoulade sauce or a squeeze of fresh lemon to brighten the flavors.
- Make-Ahead Tip: You can prepare the crab mixture and clean the mushrooms in advance, assembling just before baking to save time during meal preparation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 25g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 110mg
