Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Portabella Mushrooms Topped With Crab Imperial a La John Shields Recipe
    Lost? Site Map

    Portabella Mushrooms Topped With Crab Imperial a La John Shields

    Portabella Mushrooms Topped With Crab Imperial a La John Shields. Photo by mersaydees

    1/2 Photos of Portabella Mushrooms Topped With Crab Imperial a La John Shields

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    57 mins

    25 mins

    32 mins

    KateL's Note:

    A personal favorite! This is very close to the appetizer served at John Shields' restaurant at the Baltimore Museum of Art called "Gertrude's," which started me on this chase. Some people say everything is better with bacon; I say everything is better with dry sherry! At Gertrude's, John Shields further reduces the butter/sherry liquid to create a thick pool on the plate on which to place the stuffed mushrooms; if you prefer to do that, use 4 tablespoons butter to saute the bell peppers and chopped mushrooms. And if the only crabmeat you can get is the pasteurized canned crabmeat, this recipe gives you your best shot at making it taste GOOD. From "Chesapeake Bay Cooking with John Shields". Note: In Maryland, crab-stuffed mushrooms can resemble a crab cake sitting atop a mushroom cap "plate"; do not picture a mushroom cap with scant filling, that's not our style. You do not want the taste of the portabello mushrooms to overwhelm the crab.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    SAUTEED MUSHROOMS

    CRAB

    IMPERIAL TOPPING

    Directions:

    1. 1
      Preheat oven to 350 degrees Fahrenheit.
    2. 2
      SAUTE MUSHROOMS:.
    3. 3
      Melt the butter in a skillet large enough to hold your mushrooms at one time. Saute the mushroom caps for 5 minutes, or until barely tender.
    4. 4
      Pour in the sherry, turn up the heat, and reduce the liquid by half.
    5. 5
      Remove from the heat and let cool.
    6. 6
      Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
    7. 7
      MAKE CRAB MIXTURE:.
    8. 8
      Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
    9. 9
      Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
    10. 10
      Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
    11. 11
      Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
    12. 12
      Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
    13. 13
      MAKE IMPERIAL TOPPING:.
    14. 14
      Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
    15. 15
      Preheat the broiler.
    16. 16
      Spoon the topping evenly over each mound of crabmeat.
    17. 17
      Broil for 1 to 2 minutes, or until nicely browned. (If broiler is unavailable, brown the top in the oven. It will take a bit longer.).
    18. 18
      Serve immediately. Serves 4.

    Ratings & Reviews:

    • on November 11, 2012

      55

      Making this recipe made me feel like a famous chef! Such fine ingredients and really refined instructions. I was also very happy that picky DH loved this as much as I did. His only suggestion is that he'd prefer not using the expensive fancy crab meat that I used -- he suggests that a less expensive canned crab meat work just as well. Thanks, KateL! Made for PAC Fall 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2008

      35

      Really wasn't sure how to rate this. I thought it was good although DH didn't care for it at all. I do know that it made way too much stuffing for the mushrooms. I suggest cutting all the ingredients in half except for the sauteed mushrooms. I made as posted and did use the fresh crabmeat. Thanks KateL for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Portabella Mushrooms Topped With Crab Imperial a La John Shields

    Serving Size: 1 (334 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 544.9
     
    Calories from Fat 360
    66%
    Total Fat 40.1 g
    61%
    Saturated Fat 14.5 g
    72%
    Cholesterol 197.9 mg
    65%
    Sodium 1177.8 mg
    49%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 6.0 g
    24%
    Protein 29.8 g
    59%

    The following items or measurements are not included:

    Old Bay Seasoning

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites