Crab Cap Salad
Stuffed with a light seafood salad, these portobello mushrooms make a flavorful starter or main course perfect for dinner parties or weeknight meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Spoon
Ingredients
- 4 large portobello mushrooms
- 8 oz pasteurized fresh lump crabmeat
- 1/2 cup panko or gluten-free breadcrumbs
- 1/2 cup finely chopped red bell pepper
- 2/3 cup shredded Monterey Jack cheese or Havarti cheese
- 1 shallot (chopped)
- 1 garlic clove (chopped)
- 1 Tbsp fresh thyme
- Juice of 1/2 lemon
- 2 tsp grainy Dijon mustard
- 1/4 tsp black pepper
- 1 large organic egg (lightly beaten)
- Hot sauce (optional)
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