I saw the package of portabella mushrooms at Sam’s Club from two aisles away. There were four, large portabellas in the pack, nearly perfect in size for stuffing something, so I bought them. But what to stuff?
Sam’s Club also had a sweet deal on their fresh crabmeat. It looked fresh, so I bought a pound, perfect for stuffing the portabellas.
To create a delicious entrée with portabella mushrooms and fresh crabmeat is really a no-brainer. You can hardly go wrong, but here’s how I proceeded.
I rinsed and dried the mushrooms, removing any center stems so they would hold plenty of crabmeat. Next I put the crabmeat in a sauce pan and flaked it apart, adding a sauce consisting of a half stick of melted butter, a teaspoon of garlic salt, 2 tablespoons of Old Bay, a little salt and pepper and the juice of a half of a freshly squeezed lemon.
I warmed the concoction and set it aside. Next, I drizzled a little olive oil in the mushroom cavities, divided the crab into four parts, stuffed the portabellas and cooked them in a 350 oven for 25 minutes – garnished with lemon slices. Some put cheese with crabmeat, but I like it plain.
It was delicious, but as I said, how can you go wrong with crabs and portabellas?
Crab Stuffed Portabellas
4 Large portabella mushrooms
1 pound backfin crabmeat
1 t garlic salt
2 T Old Bay
Salt & pepper to taste