CRAB IMPERIAL STUFFED PORTOBELLOS
Crab imperial baked in a Ramekin just got UPGRADED. Feel free to omit the cheese if you choose or experiment with different types of cheese. I have used mozzarella, provolone, Swiss, Fontina and Asiago. All with good results, but i initially added to keep the mushroom moisture from entering the Imperial
Provided by Greg Appel
Categories Seafood Appetizers
Time 35m
Number Of Ingredients 12
Steps:
- 1. Place cookie sheet or glass casserole dish in oven and preheat to 400
- 2. Wipe any loose dirt off of mushroom caps with a dry paper towel. Scrape gills off underside with the edge of a spoon. And cut stem off at base.
- 3. Places slice of cheese on each mushroom cap
- 4. Pick through crab meat to make sure there's no shells
- 5. Chefs Note Start with 1 tbsp of mayonnaise and add more if needed. We're just looking to bind the crab meat. If you feel that it's to moist just add another sprinkle of bread crumbs
- 6. Add remaining ingredients ( except paprika ) and mix into crab meat
- 7. Divide mixture and scoop into mushroom caps, leveling and spreading evenly. Take a small scoop of mayonnaise and thinly spread across the top of crab meat to seal
- 8. Sprinkle top with paprika
- 9. Place mushrooms on preheated cookie sheet, or glass casserole dish put in oven and bake for 20 minutes
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