Portobello Crab Open-Faced Sandwiches

By Totlxtc

Ingredients

• STUFFED MUSHROOMS:
• 1 * 1 large sweet red pepper
• 1/2 * 1/2 cup fat-free plain yogurt
• 1 * 1 teaspoon sherry or reduced-sodium chicken broth
• 1 * 1 garlic clove, crushed
• 1/2 * 1/2 teaspoon hot pepper sauce
• 1/4 * 1/4 teaspoon salt
• *
• 1 * 1 small onion, finely chopped
• 1 * 1 small sweet red pepper, finely chopped
• 1 * 1 teaspoon canola oil
• 1 * 1 egg, lightly beaten
• 3 * 3 tablespoons fat-free plain yogurt
• 1/2 * 1/2 teaspoon Worcestershire sauce
• 1 * 1 cup crushed saltines (about 30 crackers)
• 1 * 1 tablespoon minced fresh parsley
• 2 * 2 teaspoons Dijon mustard
• 1/2 * 1/2 teaspoon seafood seasoning
• 1/2 * 1/2 teaspoon paprika
• * Dash pepper
• 1 * 1 can (6 ounces) lump crabmeat, drained
• 4 * 4 large fresh portobello mushrooms (4 to 4-1/2 inches), stems removed
• *
• FOR SERVING:
• 2 * 2 hamburger buns, split and toasted
• 1 * 1 cup watercress

Details

Servings 4

Preparation

Step 1

* Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
* Peel off and discard charred skin. Remove stems and seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside.
* For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and 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 minutes or until stuffing is golden brown and mushrooms are tender. Serve on bun halves with watercress and reserved red pepper sauce. Yield: 4 servings.


Nutrition Facts: 1 sandwich with 3 tablespoons sauce equals 268 calories, 6 g fat (1 g saturated fat), 92 mg cholesterol, 794 mg sodium, 36 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 very lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.