Portabella Mushrooms Topped With Crab Imperial A La John Shields - cooking recipe

Ingredients
    SAUTEED MUSHROOMS
    6 tablespoons butter (3/4 stick)
    4 portabella mushrooms, 4-inch diameter (or 16-20 medium mushrooms, stemmed)
    1/4 cup dry sherry
    CRAB
    2 tablespoons green bell peppers, diced
    2 tablespoons red bell peppers, diced (or 2 tablespoons pimento)
    1/2 cup mushroom, chopped
    3/4 cup light mayonnaise
    1 tablespoon Dijon mustard
    1 tablespoon Worcestershire sauce
    1/4 teaspoon Tabasco sauce
    1 teaspoon capers, drained and chopped
    1/2 teaspoon black pepper, freshly ground
    1 teaspoon Old Bay Seasoning
    1 lb lump crabmeat, picked over
    IMPERIAL TOPPING
    1 egg, beaten
    1/4 cup mayonnaise
    1 pinch paprika
    1 tablespoon parsley, chopped
Preparation
    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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