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.
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By austinpctech
Austin, TX
on April 21, 2013
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Like "chet101" I felt the taste was way too fishy and overpowered the other ingredients. It was kind of frustrating after doing all that chopping and mincing of those otherwise nice ingredients. I cut back the mayonaise as others still suggested but I still felt it was too wet. The moisture I detected seemed like water from the mushrooms and suspect more cooking would have solved that issue. If I were to make these again I would likely steam my own crab and eliminate the fish taste of store bought prepared crab. At the very least make sure and drain every ounce of liquid before adding the crab.
By trufrend
HOUSTON, TEXAS
on February 11, 2013
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Tasty is an understatement for this recipe. This is the best crab stuffed mushroom recipe I have tried. The only thing I altered was to add a tsp. of almond flour to the mix, since some reviewers complained abut it being watery. I put a small amount of butter and white wine in the bottom of the pan before baking. This was dinner, with salad and bread. This recipe is a keeper!
By nottaclue99_113...
Winchester, VA
on November 07, 2011
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First stuffed mushroom recipie i have tried! Use a poblano pepper and a small jalapeno pepper finely chopped in place of the bell pepper. Had to use regular white mushrooms as the cremini mushrooms at the store were small and few. Turned out great and a big smash at the party! Will add alot less mayo next time too. Other than that, these are GREAT!
Read all 16 reviews