Crab Cake Stuffed Portobellos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB-STUFFED PORTOBELLOS



Crab-Stuffed Portobellos image

Fans of portobello mushrooms will want to make these delectable treats filled with a tasty blend of crabmeat, cheese and sweet red pepper again and again. -Pat Ford, Southampton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 large portobello mushrooms
2 tablespoons olive oil
1 garlic clove, minced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
5 teaspoons mayonnaise
2 roasted sweet red pepper halves, drained
2 slices provolone cheese

Steps:

  • Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 414 calories, Fat 30g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1014mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

CRAB-STUFFED PORTOBELLO MUSHROOMS



Crab-Stuffed Portobello Mushrooms image

These quick and easy crab-stuffed portobello mushrooms can serve as a tasty starter for a casual dinner party, or a light main course for two.

Provided by Lynne Webb

Categories     Appetizers

Time 35m

Number Of Ingredients 11

4 portobello mushroom caps
8 oz pasteurized crab meat (lump or backfin)
1/2 cup panko crumbs
2 tablespoons sweet onion (minced)
1 to 2 cloves garlic (minced (about 1 teaspoon))
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
Juice of 1/2 lemon (about 1-1/2 tablespoons)
2/3 cup mild shredded cheese (divided (see recommendations below))
1 egg (lightly beaten)
Salt and freshly ground black pepper
Lemon wedges (for serving)

Steps:

  • Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
  • Remove the stems from the portobello caps, dice them and add to a mixing bowl.
  • Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
  • Season each mushroom cap with salt and pepper and set aside.
  • Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
  • Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
  • Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
  • Divide the stuffing between the mushrooms and compress gently to form a slight mound.
  • Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
  • Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
  • Serve with lemon wedges and a dash of hot sauce if desired.

Nutrition Facts : Calories 255 kcal, Carbohydrate 24 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 120 mg, Sodium 581 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving

CRAB STUFFED PORTOBELLOS



Crab Stuffed Portobellos image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons coconut oil, melted
1 pound large portobello mushrooms, gills removed, stems removed and stems diced
2 scallions, sliced
4 ounces jumbo lump crabmeat
1 teaspoon Creole seasoning
Himalayan pink salt
Ground black pepper
1/2 cup shredded Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
  • Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

CRAB CAKE-STUFFED PORTOBELLOS



Crab Cake-Stuffed Portobellos image

Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. -Jennifer Coduto, Kent, Ohio

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tablespoons olive oil, divided
1 package (8 ounces) cream cheese, softened
1 large egg
1/2 cup seasoned bread crumbs
1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
1 teaspoon seafood seasoning
2 cans (6-1/2 ounces each) lump crabmeat, drained
1/4 teaspoon paprika

Steps:

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

Nutrition Facts :

CRAB CAKE-STUFFED PORTOBELLOS



Crab Cake-Stuffed Portobellos image

Make and share this Crab Cake-Stuffed Portobellos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tablespoons olive oil, divided
1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan cheese, plus
1 teaspoon grated parmesan cheese
1 teaspoon seafood seasoning
2 (6 1/2 ounce) containers lump crabmeat, drained and picked over
1/4 teaspoon paprika

Steps:

  • Remove stems from mushrooms; may remove gills or leave them; set caps aside.
  • In a small skillet, saute onion in 1 tablespoon oil until tender.
  • In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
  • Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
  • Sprinkle with paprika and remaining cheese.
  • Place in a greased 15 in x 10 in x 1 in baking dish.
  • Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.

Nutrition Facts : Calories 337.5, Fat 22.1, SaturatedFat 9.9, Cholesterol 127, Sodium 675.1, Carbohydrate 12.1, Fiber 1.1, Sugar 3.2, Protein 22.7

PORTOBELLOS STUFFED WITH CRAB MEAT: FUNGHI PORTOBELLO FARCI CON CARNE DI GRANCHI



Portobellos Stuffed with Crab Meat: Funghi Portobello Farci con Carne di Granchi image

Provided by Food Network

Categories     appetizer

Time 2h45m

Yield 4 servings

Number Of Ingredients 11

1 pound jumbo lump crabmeat, picked over for cartilage
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard
12 saltine crackers
1 teaspoon crab boil seasoning
1 teaspoon Worchestershire sauce
4 large portobello mushrooms, destemmed
1 teaspoon butter
Sprinkle paprika
Lemon slices, sliced tomatoes, or sliced cucumbers, for garnish

Steps:

  • Place the crab into a medium bowl. In a separate bowl, combine egg, mayonnaise, mustard, crackers, crab boil seasoning, and Worcestershire sauce. Mix well. Gently fold mixture into the crab.
  • Place crab mixture equally on top of each portobello mushroom. Top each center of the stuffing with a 1/4 teaspoon of butter. Refrigerate for 2 hours.
  • Preheat over to 380 degrees F. Bake for 15 minutes, then place under the broiler for 2 minutes. Sprinkle with paprika. Serve with your favorite garnish, perhaps sliced lemon, tomato or cucumber.

CRAB-STUFFED PORTOBELLO CAPS



Crab-Stuffed Portobello Caps image

Try a new way to stuff your mushrooms with Crab-Stuffed Portobello Caps! You can either grill or broil these Crab-Stuffed Portobello Caps.

Provided by My Food and Family

Categories     Meal Recipes

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

1/3 cup KRAFT Balsamic Vinaigrette Dressing
6 portobello mushrooms, gills removed
1 can (6 oz.) crabmeat, drained, flaked
1/4 cup dry bread crumbs
2 Tbsp. drained diced pimentos
1 green onion, thinly sliced
1/4 cup KRAFT Real Mayo Mayonnaise
1-1/2 tsp. lime juice
1/4 tsp. ground red pepper (cayenne)
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

  • Pour dressing over mushrooms in shallow dish; turn to coat both sides. Refrigerate 1 hour to marinate.
  • Meanwhile, combine crabmeat, bread crumbs, pimentos and onions in large bowl. Mix mayo, lime juice and pepper until blended. Add to crabmeat mixture; mix lightly. Refrigerate until ready to use.
  • Heat grill to medium-high heat. Grill mushrooms 3 min. on each side or until tender.
  • Heat broiler. Fill each mushroom cap with 1/4 cup crabmeat mixture, sprinkle with 1 tsp. cheese. Broil, 6 inches from heat, 1 to 2 min. until crabmeat mixture is heated through and cheese is melted.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS (EMERIL)



Crabmeat Stuffed Portobello Mushroom Caps (Emeril) image

This gem of an Emeril recipe is one that will not leave you feeling wiped out. It really is easy but it does take a bit more work than usual. This is definitely a "day off from work" or weekend recipe. IT'S YUMMY!!!! My note for this one is make certain you get jumbo lump crabmeat -- none of that stuff with crab claw meat and tons of shells. Get good quality crabmeat. If you live in an area where crabmeat isn't readily accessible, there are places where you can order it and have it shipped fresh to your door. Also, remember to NEVER wash mushrooms. Just dust them off with a clean cloth. The reason for this is that mushrooms take in water like a sponge. You'll end up with gooey mushrooms if you wash them in water. A damp towel will do you just fine. Cook up this luscious Emeril dish. Enjoy!

Provided by Adrienne in Reister

Categories     Crab

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

4 portabella mushrooms, stemmed large 4 to 5-ounce caps
3 tablespoons olive oil
1 1/4 teaspoons salt
3/4 teaspoon fresh ground white pepper
2 tablespoons unsalted butter
1/4 cup small-diced onion
2 tablespoons all-purpose flour
1 cup whole milk
1 pinch freshly grated nutmeg
1/2 lb lump crabmeat, picked over
1/3 cup grated gruyere
4 teaspoons breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin.
  • Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
  • Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
  • Remove from the oven and cool for 10 minutes.
  • Set a 1-quart saucepan over medium heat and add the butter to the pan.
  • Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
  • Sprinkle the flour into the pan and stir to form a roux.
  • Continue to cook the roux for 2 to 3 minutes before adding the milk.
  • Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white
  • pepper and the nutmeg.
  • Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese.
  • Combine the bread crumbs with the remaining tablespoon of olive oil.
  • Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
  • Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

Nutrition Facts : Calories 326.5, Fat 21.8, SaturatedFat 8.1, Cholesterol 74.3, Sodium 1018.3, Carbohydrate 13.4, Fiber 1.7, Sugar 5.3, Protein 20.3

STUFFED PORTOBELLO MUSHROOM CAPS



Stuffed Portobello Mushroom Caps image

I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.

Provided by rocklighting

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups crabmeat
1 cup Italian-style bread crumbs
1 cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
3 tablespoons milk
3 tablespoons butter, melted
12 portobello mushroom caps

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  • Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
  • Bake in preheated oven until heated through and golden on top, about 30 minutes.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g

More about "crab cake stuffed portobellos recipes"

CRAB-STUFFED PORTOBELLOS RECIPE
Crecipe.com deliver fine selection of quality Crab-stuffed portobellos recipes equipped with ratings, reviews and mixing tips. ... crab-stuffed portobellos kid friendly fruit cake mint chocolate chip ice cream sandwich apple biscuit custards prima dona cake nutmeg beignets dill scones with smoked salmon & cucumber relish cashew and green onion bulgur slow cooker make ahead …
From crecipe.com


CRAB AND RICE STUFFED PORTOBELLOS - SEAFOOD NUTRITION
Arrange mushrooms gill side up on a parchment lined baking sheet. 2. In a large bowl, combine rice, crab, kale, pepper, muffuletta, cream cheese, goat cheese, and mustard. Fill each mushroom with a generous ½ cup portion. 3. Peel and slice orange crosswise into 8 thin rounds; top each mushroom with 1 slice. 4.
From seafoodnutrition.org


STUFFED PORTOBELLO MUSHROOM RECIPES | ALLRECIPES
2021-12-03 A mixture of ground beef, chorizo, onion, bacon, garlic, cilantro, and chili is shaped into patties and placed inside portobello mushroom caps in this clever, gluten free burger recipe. If you are adding cheese on top, place it on the patty 5 minutes before they are finished cooking so the cheese can melt. 4 of 13.
From allrecipes.com


CRAB CAKE STUFFED MUSHROOMS | RULED ME - RECIPES
1. Heat oven to 350F. 2. Sauté celery and onion in butter on medium-low heat until the onions become translucent and the celery softens. 3. Remove from heat and combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings. 4. Stir in two eggs and the parmesan cheese until the mixture is combined.
From ruled.me


SEAFOOD-STUFFED PORTOBELLOS - CHATELAINE
Oil grill and heat barbecue to medium. Place cream cheese in a bowl. Add lemon juice and stir until softened. Stir in shrimp, crab, bread crumbs, Tabasco, garlic and …
From chatelaine.com


CRAB-STUFFED PORTOBELLO MUSHROOMS - COOKSISTER | FOOD, TRAVEL, …
2012-03-07 Pre-heat the oven to 180C. In a separate bowl, shred the lumps of crab meat, then add the thyme, oregano, Old Bay and pepper and mix well. Add the contents of the frying pan, mayonnaise, lemon juice, parsley and 3 Tbsp of Parmigiano and mix well. Spoon a quarter of the crabmeat mixture into each of the Portobello mushrooms.
From cooksister.com


CRAB CAKE-STUFFED PORTOBELLOS | RECIPE | CRAB CAKES, STUFFED SWEET ...
Jun 20, 2018 - Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. —Jennifer Coduto, Kent, Ohio Canned crabmeat becomes absolutely elegant.
From pinterest.com


CRAB CAKE-STUFFED PORTOBELLOS | RECIPE | RECIPES, CRAB RECIPES, FOOD
Nov 4, 2011 - Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. —Jennifer Coduto, Kent, Ohio Canned crabmeat becomes absolutely elegant.
From pinterest.ca


10 BEST CRAB STUFFED PORTOBELLO MUSHROOMS RECIPES
2022-05-06 Turkey Marinara Stuffed Portobello Mushrooms Turkey Marinara Stuffed Portobello Mushrooms (Gluten-Free) Wholesome Yum pepper jack cheese, sea salt, fresh basil, ground turkey, marinara sauce and 3 more
From yummly.com


CRAB CAKE-STUFFED PORTOBELLOS RECIPE
Crecipe.com deliver fine selection of quality Crab cake-stuffed portobellos recipes equipped with ratings, reviews and mixing tips. Get one of our Crab cake-stuffed portobellos recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Crab Cake-Stuffed Portobellos Tasteofhome.com Served as an hors d'oeuvre or a light main dish, these …
From crecipe.com


CRAB-STUFFED PORTOBELLOS RECIPE | MYRECIPES
Step 1. Preheat oven to 425°. Advertisement. Step 2. Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove and discard stems. Set mushroom caps aside. Step 3. Beat cream cheese at medium speed of a mixer until smooth.
From myrecipes.com


EASY CRAB CAKE STUFFED PORTOBELLO MUSHROOMS - AMYCASEYCOOKS
2012-05-29 Preheat oven to 400 degrees. Remove the stems and brown gills from the undersides of the mushrooms with a spoon and discard. Place mushroom caps stem side down on a baking sheet and brush with olive oil and sprinkle with salt and pepper. Roast for about 10 – 12 minutes or until the mushrooms are softened but still hold their shape.
From amycaseycooks.com


CRAB CAKES/BOXED STUFFING RECIPE - CREATE THE MOST AMAZING DISHES
Add boiling water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min. 2. Add crabmeat and eggs; mix lightly. Shape into 6 patties. 3. Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and …
From recipeshappy.com


CRAB CAKE STUFFED PORTOBELLOS - CAROLINA COUNTRY
Directions. Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, sauté onion in 1 tablespoon olive oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, ½ cup grated Parmesan cheese and seafood seasoning. Gently stir in crab and onion. Spoon ½ cup crab mixture into each ...
From carolinacountry.com


CRAB STUFFED PORTOBELLOS RECIPE - FOOD NEWS
Crab Cake-Stuffed Portobellos Recipe. Snap the stems off the portobello mushrooms and, using a spoon, scrape the gills off the underside of the mushrooms. In a bowl, mix together the shrimp, scallops, crab, roasted red peppers, green onions, gouda, salt, garlic powder, paprika and cayenne together. Place the portobello mushrooms on the smoker racks, top side facing …
From foodnewsnews.com


CRAB CAKE-STUFFED PORTOBELLOS RECIPE: HOW TO MAKE IT
In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese.
From stage.tasteofhome.com


CRAB CAKE STUFFED PORTOBELLO MUSHROOMS - ALL INFORMATION ABOUT …
Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.
From therecipes.info


CRAB CAKE STUFFED PORTOBELLO MUSHROOMS - PEANUT BUTTER RUNNER
2013-08-05 Preheat oven to 400 degrees. If desired, prepare a baking dish by lining with foil, shiny side down, for easy cleanup. Remove mushroom stems and wipe down mushroom caps with a damp cloth to clean. Once caps are clean, lightly drizzle them with olive oil and gently wipe to coat. Place mushrooms cap side down in baking dish.
From peanutbutterrunner.com


CRAB-STUFFED PORTOBELLO MUSHROOMS - HEALTHY RECIPES BLOG
2021-09-07 1. Start by spraying the mushrooms with olive oil and broiling them. 2. Mix the remaining ingredients except for the paprika. 3. Stuff the mushrooms with the mixture. Sprinkle with the paprika. 4. Broil the mushrooms until the dish is heated through.
From healthyrecipesblogs.com


PORTOBELLO MUSHROOM AND SHRIMP RECIPE - THERESCIPES.INFO
Recipe: Portobello mushroom and shrimp garlic cream pasta new www.augustachronicle.com. https://www.augustachronicle.com › story › life › 2016 › 07 › 12 › recipe-portobello-and-shrimp-garlic-cream-pasta › 86978480
From therecipes.info


CHRISTNER'S TWICE: HOW TO MAKE CRAB CAKE STUFFED PORTOBELLO …
2021-03-15 Portobello. Preheat oven to 350 degrees; Place portobello caps on baking sheet; Drizzle on olive oil and add salt; Bake for 15 minutes; Remove from oven and stuff each cap with crab cake; Bake for an additional 15 minutes; Sauce. Combine ingredients in a small sauce pan; Warm over medium heat; Serving Suggestions. Pour sauce over crab cake ...
From christnersprimesteakandlobster.com


CRAB-STUFFED PORTOBELLOS – PREVENTION RD
2014-01-15 Instructions. Preheat the oven to 375 F. Arrange mushroom caps, tops down, on a baking sheet; set aside. Combine the crabmeat, cream cheese, parsley, green onions, Parmesan, salt, and garlic powder; mix well. Stuff the mushrooms with the mixture, distributing evenly between all mushrooms.
From preventionrd.com


CRAB CAKE-STUFFED PORTOBELLOS RECIPE - FOOD NEWS
4-6 portobello mushrooms (rinse & patted dried) 1 cup Italian bread crumbs plus extra. 1 egg. 1/2 cup chopped green onions (fresh) 1/2 diced onion (fresh) 1/2 finely chopped parsley (fresh) 1/2 diced celery (fresh) grated parmesan cheese. 1 cap full Louisiana liquid crab boil.
From foodnewsnews.com


PORTOBELLO MUSHROOM AND CRAB RECIPES - THERESCIPES.INFO
Directions Preheat the oven to 350 levels F. Take away the comes from the portobello mushrooms and chop the stems. Set the entire mushroom caps aside. Inside a medium heated fry pan add essential olive oil. onion, garlic clove, and mushroom stems. Saute until soft, about 3 …
From therecipes.info


CRAB CAKE STUFFED PORTOBELLOS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Crab Cake Stuffed Portobellos are provided here for you to discover and enjoy. Healthy Menu. List Of Unhealthy Food Ingredients Healthy Coquito Recipe Healthy Organic Tv Dinners Building A Healthy Diet ...
From recipeshappy.com


VEGAN CRAB CAKE-SUFFED PORTOBELLOS - FOODUZZI
2019-03-19 Preheat your oven to 400 degrees F. Line a baking sheet with aluminum foil or snag a large cast iron skillet and set it aside. Add your aquafaba to a large bowl. Whisk until frothy, about 20 seconds. Add your chopped artichokes, hummus, red pepper, Old Bay, seaweed snacks, and breadcrumbs. Mix until combined.
From fooduzzi.com


STUFFED CRAB CAKES RECIPES ALL YOU NEED IS FOOD
Jul 10, 2020 · Backfin is a good choice for these crab-stuffed portobellos, as well as crab cakes and crab dips. Claw: Crabmeat from the claws is darker in color, slightly oily, and has a stronger flavor than the previously mentioned varieties. Use claw meat for recipes like soups, stews, and bisques, where a bold crab …
From stevehacks.com


CRAB CAKE STUFFING RECIPE | EATINGWELL
Add wine and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by about half, 2 to 4 minutes. Stir in claw crabmeat. Transfer to a large bowl and let cool to room temperature. Step 3. Preheat oven to 375 degrees F. Coat a large baking sheet (or 9-by-13-inch baking dish) with cooking spray.
From eatingwell.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #appetizers     #seafood     #crab     #shellfish

Related Search