Ingredients Jump to Instructions ↓

  1. 1 cup mayonnaise

  2. 1 tablespoon Dijon mustard

  3. 1 teaspoon fresh lemon juice

  4. 1/2 teaspoon hot red pepper sauce

  5. 1/2 teaspoon Worcestershire sauce

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon cayenne

  8. 1 tablespoon butter

  9. 1/4 cup finely chopped red or yellow bell peppers

  10. 1/4 cup finely chopped celery

  11. 1/4 cup finely chopped red onions

  12. 2 tablespoons minced green onions

  13. 1 teaspoon minced garlic

  14. 1 tablespoon minced fresh parsley

  15. 1 teaspoon minced fresh dill

  16. 1 pound lump crabmeat, picked over to remove any cartilage

  17. 1/4 to 1/2 cup grated Parmesan

  18. Fresh chives, garnish


  20. 36 cremini mushrooms, wiped clean and stems removed


  22. 6 large portobello mushrooms, wiped clean and stems removed

  23. 1/4 cup olive oil

  24. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne. Stir until well blended and set aside.

  3. 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.

  4. 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.

  5. 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. 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.

  6. Remove from the oven and place on a platter. Garnish with the fresh chives and serve.

  7. Yield : 6 to 8 servings (hors d'oeuvre or appetizers)


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