CRAB-STUFFED PORTOBELLO MUSHROOMS
Grand-prize winner; first in Main Dish
Mary Schafer, Crisfield, Md.
6 medium portobello mushrooms
Wipe surface with moist paper towel, remove stems and gills. Coat tops with peanut oil. Place cap sides up on baking sheet and bake in 400 degree oven for 15 minutes. Remove from oven and set aside.
1 lb. Maryland Blue Crab Meat
2 slices bread made into soft crumbs
1 egg, slightly beaten
1 tsp. Dijon mustard
1 Tbs. mayonnaise
2 oz. softened cream cheese
2 Tbs. parsley, minced
½ tsp. dried leaf tarragon
1 tsp. Worcestershire sauce
Combine egg, mustard, mayonnaise, cream cheese, parsley, tarragon, and Worcestershire. Mix well. Pick through crabmeat to remove any remaining shells, then drain and add with bread crumbs to the mixture, gently blending. Form into 6 balls, plate and refrigerate for up to 1 hour.
Batter for puff stuffing
2 c. pancake mix
¼ tsp. salt
¼ white pepper
1½ tsp. seafood seasoning (Old Bay)
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