Portobello Crab Open-Faced Sandwiches

By shauna

Ingredients

• 1 Lg. Sweet Red Pepper
• 1/2 C. Fat-Free Plain Yogurt
• 1 tsp. Sherry or Reduced Sodium Chicken Broth
• 1 Garlic Clove, Crushed
• 1/2 tsp. Hot Pepper Sauce
• 1/4 tsp. Salt
• 1 Sm. Onion, finely chopped
• 1 Sm. Sweet Red Pepper, finely chopped
• 1 tsp. Canola Oil
• 1 Egg, Lightly Beaten
• 3 Tbsp. Fat-Free Plain Yogurt
• 1/2 tsp. Worcestershire Sauce
• 1 C. Crushed Saltines ( about 30 crackers )
• 1 Tbsp. Fresh Italian Flat-Leaf Parsley, minced
• 2 tsp. Dijon Mustard
• 1/2 tsp. Seafood Seasoning
• 1/2 tsp. Paprika
• 1 Can ( 6 oz. ) Lump Crabmeat, drained
• 4 Lg. Portobello Mushrooms ( 4-41/2-in. ), stems removed 2 Hamburger Buns, split & toasted
• 1 C. Watercress

Details

Servings 4

Preparation

Step 1

Broil the lg. red pepper 4 in. from the heat till the skin blisters, about 5 min. With tongs, rotate pepper a quarter turn. Broil & rotate till all sides are blistered & blackened. Immediately place pepper in a sm. bowl; cover & let stand for 15-20 min. Peel off & discard charred skin. Remove stems & seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce & salt. Cover & process till blended. Set aside. For stuffing, in a sm. non-stick skillet, saute onion & the chopped red pepper in oil till tender. In a sm. bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard & seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400 for 15-20 min. or till stuffing is golden brown & mushrooms are tender. Serve on bun halves with watercress & reserved red pepper sauce.