Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens

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I used FRESH jumbo lump. Not canned. And what a waste of expensive crabmeat. Followed to the T and flavors just aren't there. Don't waste your time or money.

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I thought the recipe was fabulous, but found the proportions to be a bit off--I think that it overpowered the crab to have so much extra filler. I would suggest either doubling the crab or using only 1/2 to 2/3 of the veggies, broth, and toast (and adjusting the spices to taste.

I made this as an appetizer and used baby bellas instead. I wanted them to be a bit prettier, so I stuck them under the broiler for about 8 minutes--just enough time to get some color on top.

Everyone loved them! They were gone in minutes.

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Not sure where i went wrong but the stuffed mushrooms did not look good. I had quite a bit of mixture left over. But.........They tastes fabulous! And thats all that counts, so I will try it again. Will probably add more bread or less broth so that it sticks a little better.

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I made this recipe for the first time about a year ago for a friend and myself (sorry for not getting around to reviewing this sooner. I didn't get a chance to make the citrus-mustard dressed greens since I didn't have the ingredients on hand, but I did make the crab-stuffed portobellos which came out so delicious! I used fresh lump crabmeat and served the stuffed portobellos on top of a bed of mixed baby greens with a dressing I made with meyer lemon olive oil, balsamic vinegar, and a little salt and pepper. This summer dinner was light, had fresh flavors, but was still so fulfilling. I served a chilled avocado-lime soup topped with fresh crabmeat as a starter. I live in South TX where temps can be in the upper 90's in early summer, so it was great to have this light recipe on hand. My friend was super impressed, too, with this elegant-looking dish! Yummy!

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honestly, haven't made the portobellos part of the recipe, but have made the dressing dozens of times... it's a hit at every party I use it for! YUM-O!!!

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I just love portobello mushrooms, crabs and Rachel Ray, but this recipe just didn't do it for me. There was just something wrong with how the flavors mixed. I won't be making this again.

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This was truly a wonderful surprise. It was simple, and not only good for company, but a great surprise for the family.

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What a deliciosly easy recipe. It was fantastic and impressed everyone that ate it. I've made it numerous times since and I prefer using the jumbo lumpt crabmeat.

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The dressing alone is wonderful! If you want it to be a little sweeter, omit the vinegar. As Rachael would say, Yumm-O!

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My family loved this...just suited us to the "T" ....thanks. Love your show!