1/2 Photos of Portabella Mushrooms Topped With Crab Imperial a La John Shields
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 350 degrees Fahrenheit.
- 2SAUTE MUSHROOMS:.
- 3Melt 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.
- 4Pour in the sherry, turn up the heat, and reduce the liquid by half.
- 5Remove from the heat and let cool.
- 6Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
- 7MAKE CRAB MIXTURE:.
- 8Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
- 9Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
- 10Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
- 11Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
- 12Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
- 13MAKE IMPERIAL TOPPING:.
- 14Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
- 15Preheat the broiler.
- 16Spoon the topping evenly over each mound of crabmeat.
- 17Broil 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.).
- 18Serve immediately. Serves 4.
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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
- Total Fat 40.1 g
- Saturated Fat 14.5 g
- Cholesterol 197.9 mg
- Sodium 1177.8 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 1.6 g
- Sugars 6.0 g
- Protein 29.8 g
The following items or measurements are not included:
Old Bay Seasoning