Grilled Crab Stuffed Imperial Portabellas
Ingredients: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″
Directions:
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.
