Ingredients
-
-
6
-
4
-
1/4
-
-
2
-
2
-
1/2
-
3/4
-
1
-
1
-
1/4
-
1
-
1/2
-
1
Directions
Portabella Mushrooms Topped With Crab Imperial a La John Shields, A personal favorite! This is very close to the appetizer served at John Shields’ restaurant at the Baltimore Museum of Art called Gertrude’s, which started me on this chase Some people say everything is better with bacon; I say everything is better with dry sherry! At Gertrude’s, John Shields further reduces the butter/sherry liquid to create a thick pool on the plate on which to place the stuffed mushrooms; if you prefer to do that, use 4 tablespoons butter to saute the bell peppers and chopped mushrooms And if the only crabmeat you can get is the pasteurized canned crabmeat, this recipe gives you your best shot at making it taste GOOD From Chesapeake Bay Cooking with John Shields Note: In Maryland, crab-stuffed mushrooms can resemble a crab cake sitting atop a mushroom cap plate ; do not picture a mushroom cap with scant filling, that’s not our style You do not want the taste of the portabello mushrooms to overwhelm the crab , Making this recipe made me feel like a famous chef! Such fine ingredients and really refined instructions I was also very happy that picky DH loved this as much as I did His only suggestion is that he’d prefer not using the expensive fancy crab meat that used — he suggests that a less expensive canned crab meat work just as well Thanks, KateL! Made for PAC Fall 2012
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees Fahrenheit. |
|
2
Done
|
Saute Mushrooms: |
|
3
Done
|
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. |
|
4
Done
|
Pour in the Sherry, Turn Up the Heat, and Reduce the Liquid by Half. |
|
5
Done
|
Remove from the Heat and Let Cool. |
|
6
Done
|
Meanwhile Line a Baking/Broiling Tray With Aluminum Foil. Place the Mushroom Caps on the Tray, Reserving the Butter/Sherry Liquid in the Skillet. |
|
7
Done
|
Make Crab Mixture: |
|
8
Done
|
Saute the Bell Peppers and Mushrooms in the Reserved Butter/Sherry Liquid Until Soft. Set Aside. |
|
9
Done
|
Combine the Mayonnaise, Mustard, Worcestershire, Tabasco, Capers, Pepper, and Chesapeake Seasoning in a Small Bowl and Mix Well. Add the Sauteed Peppers and Mushrooms. |
|
10
Done
|
Place the Crabmeat in a Mixing Bowl and Pour the Seasoned Mayonnaise Mixture Over It. Toss Gently. |
|
11
Done
|
Spoon the Crabmeat Mixture on Top of the Mushroom Caps (already on the Aluminum-Foil-Lined Trays). |
|
12
Done
|
Bake at 350 Degrees Fahrenheit For 20 to 25 Minutes. |
|
13
Done
|
Make Imperial Topping: |
|
14
Done
|
Meanwhile, Combine All Imperial Topping Ingredients in a Small Bowl and Mix Well. |
|
15
Done
|
Preheat the Broiler. |
