Grilled Crab Stuffed Imperial Portabellas


Grilled Crab Stuffed Imperial Portabellas


1 lb. lump crab meat

4 medium whole portabella mushrooms, cleaned

4 Tbsp. butter, divided 2/2

1 Tbsp. flour

2/3 C. half & half

1 Tbsp. vidalia onion, finely minced

2 tsp. Worcestershire sauce

1/2 C. mayonnaise

1 lemon, squeezed

1/2 tsp. Old Bay Seasoning

2 C. sourdough bread, cubed 1/2″


In saucepan, make tan roux with 2 tablespoons of butter and flour.Add half and half while stirring over medium heat until thickened and smooth.

Add onion & Worcestershire sauce. Take off heat and cool.

In another pan, lightly brown 2 tablespoons of butter.  Gently add crabmeat.

In a small bowl, mix mayonnaise, lemon juice, Old Bay & bread cubes then easily toss into the cooled sauce. Add to crabmeat easily so as not to break up lumps.

Pile evenly into lightly salted/peppered mushrooms and dust with Old Bay seasoning.
Put on lightly oiled baking stone; do not crowd.

Grill 12-15 minutes on indirect hot grill (or 400 degree oven) until mushrooms are slightly soft and crab has crispy edges.

To Serve:

Warm a plain sourdough bolle on grill with extra virgin olive oil and sea salt.  Plate mushrooms on baby greens, lightly sprayed with truffle oil. Add lemon wedges on side.

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