Ingredients
- 1 pound jumbo lump crabmeat, picked over for cartilage
- 1 egg
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- 12 saltine crackers
- 1 teaspoon crab boil seasoning
- 1 teaspoon Worchestershire sauce
- 4 large portobello mushrooms, destemmed
- 1 teaspoon butter
- Sprinkle paprika
- Lemon slices, sliced tomatoes, or sliced cucumbers, for garnish
Directions
Place the crab into a medium bowl. In a separate bowl, combine egg, mayonnaise, mustard, crackers, crab boil seasoning, and Worcestershire sauce. Mix well. Gently fold mixture into the crab.
Place crab mixture equally on top of each portobello mushroom. Top each center of the stuffing with a 1/4 teaspoon of butter. Refrigerate for 2 hours.
Preheat over to 380 degrees F. Bake for 15 minutes, then place under the broiler for 2 minutes. Sprinkle with paprika. Serve with your favorite garnish, perhaps sliced lemon, tomato or cucumber.
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By mhbug1_12088016
levittown, NY
on November 26, 2010
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I made this with white button mushrooms, and they came out great. One of the fastest appetisers to disappear this Thanksgiving
By catswearsocks
CA
on September 23, 2009
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This was really easy to make, however, when it came to eating it, it was almost unedible. We ended up throwing out the topping and just eating the mushrooms. If I waqs to make it again I would omit the saltines and maybe use seasoned breadcrumbs instead. I would also probably go lighter on the mustard and worshtishire and add garlic and some green onions for a different flavor.
By jen290_3828338
Herndon, VA
on September 20, 2009
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This recipe was very easy and simple to make. I omitted the saltine crackers because I didn't have any on hand, and the mixture still held together nicely. I'll definitely be making this again, although will likely reduce the amount of Worschestire sauce because it made the mixture just a tad too salty.
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