Wednesday, November 9, 2011

Crab Imperial Stuffed Mushrooms

do you remember when i posted about these two old recipe books we found when cleaning out my grandfathers house? this recipe for crab imperial is an old family favorite and it's in one of those books. every time i have this it makes me think of my family.

but, i confess, i did something different this time. something wonderful. i stuffed the crab imperial inside a portabella mushroom. the result was absolutely delicious. why haven't i thought of this before?

this is now a one dish wonder. yes, crab on a weeknight is a bit of a splurge but it was so quick and easy it would be perfect for a busy evening. however, it's also a delicious, decadent meal, with a wonderful presentation that would be excellent for company.

talk about a versatile dish. if you are a crab meat lover, you will love this dish! or course, if you don't like mushrooms, just spoon the imperial crab into ramekins and serve with roasted broccoli or a salad.

Crab Imperial
makes 4 servings

4 portabella mushrooms, stems and gills removed
1 lb lump crab meat, picked through
2 tbs mayonnaise (i use olive oil mayo)
1 tsp dijon mustard
1 egg
1 shot sherry
1/4 tsp kosher salt
1/8 tsp freshly ground pepper

preheat oven to 350 degrees F.

spray a baking dish with cooking spray. in a medium bowl, whisk together mayo, dijon, egg, sherry, salt, and pepper. add crabmeat and stir with a spatula carefully (you don't want to break up the lumps of crab). spoon into mushrooms and bake for 25-30 minutes.

on a side note, E said he liked this meal but he left one bite on his plate. doesn't he know it's illegal in the state of maryland to leave crabmeat on your plate? i helped him avoid inevitable jail time by cleaning his plate. yeah, i'm an awesome wife.

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