Portabella Mushrooms Topped With Crab Imperial a La John Shields

Recipe by KateL
READY IN: 57mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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