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| Funghi Portabello Farci Con
Carne di Granchi |
 |
| Prep Time: 10 Minutes |
| Cooking Time: 20
Minutes |
| Servings per Recipe:
4 |
| |
| 1 lb jumbo lump crabmeat, picked through for
shells |
| 1 egg beaten |
| 1 tablespoon mayonaise |
| 1 teaspoon dry mustard |
| 6 unsalted crackers, crushed |
| 1 teaspoon Old Bay seasoning |
| 2-4 Dashes Worcestershire sauce |
| 4 large 4-inch diameter Portabello mushrooms,
stems removed |
| 1 teaspoon butter |
| Paprika (to taste) |
| Sliced lemon, tomato, or cucumber (to garnish) |
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| Instructions: |
Place the crab into a medium
bowl. In a separate bowl, combine egg, mayonnaise, mustard,
crackers, Old Bay seasoning,
and Worcestershire sauce. Mix well. Gently fold mixture
into the crab.
|
Place crab mixture equally
on top of each Portabello mushroom. Top each center of the
stuffing with a 1/4 teaspoon of butter. Refridgerate for
2 hours.
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Preheat oven to 380° F.
Bake for 15 minutes. Then place under a broiler for 2 minutes.
Sprinkle with paprika. Serve with your favorite garnish,
perhaps sliced lemon, tomato or cucumber.
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| The crab mixture can be made
as a crab cake -without the mushroom, and fried or broiled. |
| More recipes in Book |
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