Recipe by KateL
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.
Top Review by mersaydees
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.
- 88.74 ml butter (3/4 stick)
- 4 portabella mushrooms, 4-inch diameter (or 16-20 medium mushrooms, stemmed)
- 59.14 ml dry sherry
- 29.58 ml green bell peppers, diced
- 29.58 ml red bell peppers, diced (or 2 tablespoons pimento)
- 118.29 ml mushroom, chopped
- 177.44 ml light mayonnaise
- 14.79 ml Dijon mustard
- 14.79 ml Worcestershire sauce
- 1.23 ml Tabasco sauce
- 4.92 ml capers, drained and chopped
- 2.46 ml black pepper, freshly ground
- 4.92 ml Old Bay Seasoning
- 453.59 g lump crabmeat, picked over
- 1 egg, beaten
- 59.14 ml mayonnaise
- 0.25 ml paprika
- 14.79 ml parsley, chopped
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- SAUTE MUSHROOMS:.
- 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.
- Pour in the sherry, turn up the heat, and reduce the liquid by half.
- Remove from the heat and let cool.
- Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
- MAKE CRAB MIXTURE:.
- Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
- Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
- Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
- Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
- MAKE IMPERIAL TOPPING:.
- Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
- Preheat the broiler.
- Spoon the topping evenly over each mound of crabmeat.
- 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.).
- Serve immediately. Serves 4.