Crab Florida Blue in Portabella Mushroom Caps

By pattie_d

crab mushrooms crackers

Ingredients

• Ingredients
• 1 pint cooked Florida blue crab jumbo lump meat, picked over for
• shells
• 4 to 8 fresh Florida Portabella mushrooms, 2-3 inch diameter
• 1/3 cup low fat mayonnaise
• 1 egg
• Juice of 1 lemon
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 dashes hot pepper sauce (your favorite)
• Sea salt and fresh ground pepper to taste
• 1/8 teaspoon paprika
• 2 tablespoons cracker meal
• Extra Virgin olive oil
• 1/4 cup fresh parsley

Details

Servings 4

Preparation

Step 1

Remove mushroom stems and gills with a spoon.
Combine mayonnaise, egg, hot sauce, Worcestershire sauce, lemon
juice, Dijon mustard and in a medium bowl.
Season filling mixture with sea salt and fresh ground pepper to
taste.
Gently fold in crab meat & parsley and cracker meal.
Evenly top mushroom caps with crab mixture and lightly sprinkle
with paprika.
Meanwhile, in large-size sauté pan, Heat olive oil in pan on medium
high until oil faintly smokes.
Place stuffed mushroom caps filling side down in sauté pan and cook
for two minutes or until golden brown.
Carefully flip over stuffed mushroom caps and continue to cook over
medium-low hear for another 3 to 4 minutes or until tender.
Remove from pan and serve