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Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens Recipe

Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 11-20 of 38

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  • on September 06, 2006

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    we just love this! We have had it several times and want to make it for friends. Great with a nice botle of white wine. Easy to make and wonderful to eat!

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  • on August 19, 2006

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    this was so yummy and easy. my husband said something was missing-probably the hot sauce i omitted. i loved it.

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  • on August 06, 2006

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    I prepared this recipe and followed exactly what Rachel did on TV. I hadn't written anything down, so everything was by memory. At the last minute I decdided to check out this website and I found a few "extras" that I'd forgotten (hot sauce, bay leaves and the mixture of paprika and chicken seasoning for the veggie mix. It turned out great! I ad-libbed on the dressing for the greens. I had white vinegar, honey mustard, and lemon juice with honey (instead of the lemon curd. It was a perfect substitute! Love this recipe and it seems like a gourmet item.

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  • on August 01, 2006

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    Wonderful cant wait to try it again!!!

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  • on August 01, 2006

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    I had made this for the first time last year and thought I had gone to heaven. I've made it about 3 times since and always use the refrigerated claw meat to cut down on the cost from the lump (don't bother with the cans. It's wonderful and I'd use the stuffing for other dishes like for stuffing fish, etc. or the criminis like another posting. Truly the ports taste almost like a filet mignon - so meaty yet this is a suprising light summery meal. Especially in this heat wave! Regards from CT

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  • on July 10, 2006

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    The crab stuffing is so flavorful and delicious. I make this at least twice a month!

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  • on June 14, 2006

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    Maybe I am just slow in the kitchen, but this took me about an hour with the prep and cook time. Instead on the toasted bread, I used canned plain bread crumbs and mixed 1 egg in the stuffing to give in a crabcake vibe. Popped them in the oven for about 20 minutes on 400 to set. I like some heat, so my dressing was made with fresh lenon juice w/ a little zest, EVOO, a few shakes of Tabasco, and coarse-ground sweet & spicy prepared mustard (like the kind you see on brats.

    I served it over romaine lettuce and some yellow tomatoes. What a meal! It was well worth the hour!

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  • on May 17, 2006

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    It was very quick and easy to make. I personally didn't think there was enough crab - so we actually added one whole pound - delicious! Second time we made it we make for 8 and used two pounds!

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  • on April 18, 2006

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    This recipe was fairly easy to make and it really came out great. The hot sauce gives the crab a nice kick and the dressing was amazing. I added some fresh avacado and some red onion to the salad which I would highly recommend as well.

    Holler.

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  • on February 05, 2006

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    it was good. i made it for the holidays and everyone loved it.

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