Food Network: Baked Mushrooms Stuffed with Crabmeat Imperial

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Baked Mushrooms Stuffed with Crabmeat Imperial
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon butter
1/4 cup finely chopped red or yellow bell peppers
1/4 cup finely chopped celery
1/4 cup finely chopped red onions
2 tablespoons minced green onions
1 teaspoon minced garlic
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill

1 pound lump crabmeat, picked over to remove any cartilage
1/4 to 1/2 cup grated Parmesan
Fresh chives, garnish

With cremini mushroom caps:
36 cremini mushrooms, wiped clean and stems removed

With portobello mushrooms:
6 large portobello mushrooms, wiped clean and stems removed
1/4 cup olive oil
Salt and freshly ground black pepper

Directions
Preheat the oven to 350 degrees F.

In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt,
and cayenne. Stir until well blended and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the bell peppers, celery, and red
onions, and cook, stirring, until wilted, about 2 minutes. Add the green onions and garlic, and
cook, stirring, for 30 seconds. Remove from the heat and let cool. When cool, add to the mayonnaise
mixture with the parsley and dill, and stir until blended. Gently fold in the crabmeat.

If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat
imperial mixture. Place on a baking sheet and sprinkle with Parmesan cheese. Bake until warmed
through and bubbly on top, 8 to 12 minutes.

If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the
mushrooms and discard. Lightly oil both sides with olive oil and season lightly with salt and
pepper. Place on a baking sheet and bake until tender, about 10 minutes. Remove from the oven and
when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and
sprinkle with the cheese. Bake until the mixture is warmed through and bubbly on top, 12 to 14
minutes.

Remove from the oven and place on a platter. Garnish with the fresh chives and serve.