Crab Stuffed Portabellas


Yes that is pretty much just a big pile of crab

These work better as bite sized rather than eating with a fork and knife.

Use cremini caps.

Crab Stuffed Portabellas

  • 2 Portabellas stems and gills chopped fine
  • 1 stalk celery diced fine
  • 2 cups cleaned crab
  • 1/2 cup onion diced fine
  • 1 pickled jalapeno diced fine
  • 2 tbsp oregano chopped fine
  • 1/4 cup romano grated fine
  • 2-3 tbsp mayo
  • 4-5 tbsp bread crumbs

Saute onion in butter over medium heat until golden. Saute mushrooms until browned, saute jalapeno until dried. Mix with remaining ingredients and scoop into mushroom caps. Bake at 370 degrees until done. Serve hot.


About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Recipes, Seafood and tagged , , , . Bookmark the permalink.

2 Responses to Crab Stuffed Portabellas

  1. nrhatch says:

    I bet that crab stuffing would be delish on peppers too!
    Hope your New Year is Healthy, Happy, Interesting . . . and full of deliciousness!

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