Crab Cakes Portabella Delicious
Elevate your dinner table with this "Crab Cakes Portabella Delicious" recipe, a mouthwatering fusion of tender, flavorful lump crabmeat and meaty portabella mushroom caps. Perfectly seasoned with Old Bay, Dijon mustard, and freshly chopped parsley, these crab cakes are baked to golden perfection while nestled inside sautéed, savory mushroom caps. The succulent combination of textures, from the crispy panko-crusted crab to the earthy mushrooms, makes this dish ideal for seafood lovers seeking something unique and gourmet. Ready in under an hour, it’s the ultimate choice for a quick yet elegant meal, perfect for entertaining or a weeknight indulgence. Serve with a squeeze of fresh lemon juice or your favorite dipping sauce for a crowd-pleasing masterpiece!
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Recipe Information
Ingredients
- 1 pound lump crabmeat
- 4 portabella mushroom caps
- 0.5 cup panko bread crumbs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg
- 1 teaspoon Old Bay seasoning
- 2 tablespoons parsley, finely chopped
- 0.5 teaspoon paprika
- 1 teaspoon lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Carefully clean the portabella mushroom caps with a damp paper towel. Remove the stems and gently scoop out the gills with a spoon to create space for the crab cakes.
In a large bowl, combine the lump crabmeat, panko bread crumbs, mayonnaise, Dijon mustard, egg, Old Bay seasoning, parsley, paprika, and lemon juice. Mix gently but thoroughly to avoid breaking up the crab too much.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil, and season them with salt and black pepper both inside and out.
Sauté the mushroom caps in the skillet for 2 minutes per side to soften slightly. Remove from heat and place them on a baking sheet lined with parchment paper.
Divide the crab mixture evenly and mound it into the cavity of each mushroom cap, pressing gently to help it hold its shape.
Bake in the preheated oven for 15-18 minutes, or until the crab cakes are golden and heated through.
Remove from the oven and let them cool slightly for 2-3 minutes before serving.
Serve warm with a drizzle of lemon juice or your favorite dipping sauce. Enjoy your Crab Cakes Portabella Delicious!
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
