Maryland Style Crabcake “Stuffed” Portobello
This is a recipe that I more or less “winged” when we invited some friends over for Labor Day, and I have been perfecting ever since. Enjoy!
16 ounces Lump Crabmeat
1/4 cup Mayonnaise
1 Tbsp Mustard
1/4 cup Panko (Japanese style breadcrumbs)
1 Tbsp Old Bay seasoning
4 Portobello mushrooms
Cooking oil (to cover the mushrooms when roasting)
Preheat oven to 350 degrees Fahrenheit. Remove stems from the mushroom caps. Place caps upside-down in a baking dish and cover with cooking oil of choice. (I use red Palm oil.) Roast for 20 minutes.
In a mixing bowl, mix crabmeat, mayonnaise, mustard, egg, seasoning, and Panko. Chill until ready to use (when the mushroom caps are done). When caps are done roasting, turn them right side up, and place about a handful of crabmeat mixture on top of each mushroom cap. Broil on high for 15 minutes. Remove from oven and serve.
Makes 4 mushrooms.