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Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Mayonnaise

  2. 1 tablespoon 15ml Dijon mustard

  3. 1 teaspoon 5ml Fresh lemon juice

  4. 1/2 teaspoon 2 1/2ml Hot red pepper sauce

  5. 1/2 teaspoon 2 1/2ml Worcestershire sauce

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 1/8 teaspoon 0.6ml Cayenne

  8. 1 tablespoon 15ml Butter

  9. 1/4 cup 36g / 1 1/3oz Finely-chopped red or yellow bell peppers

  10. 1/4 cup 27g / 1oz Finely-chopped celery

  11. 1/4 cup 15g / 1/2oz Finely-chopped red onions

  12. 2 tablespoons 30ml Minced green onions

  13. 1 teaspoon 5ml Minced garlic

  14. 1 tablespoon 15ml Minced fresh parsley

  15. 1 teaspoon 5ml Minced fresh dill

  16. 1 lb 454g / 16oz Lump crabmeat - picked over to remove any cartilage

  17. 1/4 cup 59ml Grated Parmesan - (to 1/2)

  18. Fresh chives - for garnish

  19. With Cremini Mushroom Caps

  20. 36 Cremini mushrooms - wiped clean, and stems removed

  21. With Portobello Mushrooms

  22. 6 Portobello mushrooms - wiped clean, (large) and stems removed

  23. 1/4 cup 59ml Olive oil

  24. Salt - to taste

  25. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne. Stir until well blended and set aside.

  2. In a medium skillet, melt the butter over medium-high heat. Add the bell peppers, celery, and red onions, and cook, stirring, until wilted, about 2 minutes. Add the green onions and garlic, and cook, stirring, for 30 seconds. Remove from the heat and let cool. When cool, add to the mayonnaise mixture with the parsley and dill, and stir until blended. Gently fold in the crabmeat.

  3. If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat imperial mixture. Place on a baking sheet and sprinkle with Parmesan cheese. Bake until warmed through and bubbly on top, 8 to 12 minutes.

  4. If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the mushrooms and discard. Lightly oil both sides with olive oil and season lightly with salt and pepper.

  5. Place on a baking sheet and bake until tender, about 10 minutes. Remove from the oven and when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and sprinkle with the cheese. Bake until the mixture is warmed through and bubbly on top, 12 to 14 minutes. Remove from the oven and place on a platter. Garnish with the fresh chives and serve.

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