Portabella Mushrooms Topped with Crab Imperial a La John Shields
Elevate your next gathering with the sophisticated flavors of Portabella Mushrooms Topped with Crab Imperial a La John Shields. This showstopping dish features hearty portabella mushroom caps baked to tender perfection and generously stuffed with a luscious crab imperial mixture. Made with premium lump crab meat, creamy mayonnaise, zesty Dijon mustard, and a hint of Old Bay seasoning, the filling offers a delicate balance of richness and tang. A sprinkle of buttery breadcrumbs on top adds a golden, crunchy finish. Ready in just 45 minutes, this recipe is ideal as a gourmet appetizer or an elegant main course alongside a fresh green salad. Impress your guests with a restaurant-quality dish that highlights bold flavors and exquisite presentation.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 1 lb Lump crab meat
- 0.5 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Lemon juice
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 large Egg yolk
- 2 tbsp (chopped) Chives
- 0.25 cup Breadcrumbs
- 2 tbsp Butter
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tsp (for garnish) Paprika
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the portabella mushroom caps by removing the stems and scraping out the gills with a spoon. Wipe the caps clean with a damp paper towel. Lightly season both sides with salt and black pepper.
Place the mushroom caps, gill side up, on the prepared baking sheet and bake for 10 minutes. Remove from oven and set aside to cool slightly. Use a paper towel to gently pat out any excess liquid that may have accumulated inside the caps.
While the mushrooms bake, prepare the crab imperial. In a large bowl, gently pick through the lump crab meat to remove any shell fragments, being careful not to break up the chunks of crab.
In a separate mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, Worcestershire sauce, and egg yolk until smooth. Fold in the lump crab meat and chopped chives, being careful not to overmix.
Divide the crab imperial mixture evenly among the baked mushroom caps, mounding it slightly in the center. Sprinkle breadcrumbs lightly over the top of each stuffed mushroom.
Dot each stuffed mushroom with a small amount of butter (approximately 1/2 tsp per mushroom) to help the breadcrumbs brown beautifully during baking.
Return the stuffed mushrooms to the oven and bake at 375°F (190°C) for 15 minutes, or until the crab imperial is heated through and the breadcrumbs are golden brown.
Remove from oven and garnish each mushroom with a light dusting of paprika for color and a sprinkle of additional chopped chives, if desired.
Serve the mushrooms immediately as an appetizer or pair with a light green salad for a refined main course. Enjoy!
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 894 mg | 19% | |
*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.
