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Categories:
mushrooms butter portabella mushrooms sherry green bell peppers red bell peppers mushroom light mayonnaise mustard Worcestershire sauce Tabasco sauce capers black pepper lump crabmeat IMPERIAL egg mayonnaise paprika parsley
Viewed: 4 - Published at: 9 months agoIngredients
- SAUTEED MUSHROOMS
- 6 tablespoons butter (3/4 stick)
- 4 portabella mushrooms, 4-inch diameter (or 16-20 medium mushrooms, stemmed)
- 1/4 cup dry sherry
- CRAB
- 2 tablespoons green bell peppers, diced
- 2 tablespoons red bell peppers, diced (or 2 tablespoons pimento)
- 1/2 cup mushroom, chopped
- 3/4 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 1 teaspoon capers, drained and chopped
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon Old Bay Seasoning
- 1 lb lump crabmeat, picked over
- IMPERIAL TOPPING
- 1 egg, beaten
- 1/4 cup mayonnaise
- 1 pinch paprika
- 1 tablespoon parsley, chopped
Method
- Preheat oven to 350 degrees Fahrenheit.
- SAUTE MUSHROOMS:
- Melt the butter in a skillet large enough to hold your mushrooms at one time. Saute the mushroom caps for 5 minutes, or until barely tender.
- Pour in the sherry, turn up the heat, and reduce the liquid by half.
- Remove from the heat and let cool.
- Meanwhile line a baking/broiling tray with aluminum foil. Place the mushroom caps on the tray, reserving the butter/sherry liquid in the skillet.
- MAKE CRAB MIXTURE:
- Saute the bell peppers and mushrooms in the reserved butter/sherry liquid until soft. Set aside.
- Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and Chesapeake seasoning in a small bowl and mix well. Add the sauteed peppers and mushrooms.
- Place the crabmeat in a mixing bowl and pour the seasoned mayonnaise mixture over it. Toss gently.
- Spoon the crabmeat mixture on top of the mushroom caps (already on the aluminum-foil-lined trays).
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
- MAKE IMPERIAL TOPPING:
- Meanwhile, combine all Imperial Topping ingredients in a small bowl and mix well.
- Preheat the broiler.
- Spoon the topping evenly over each mound of crabmeat.
- Broil for 1 to 2 minutes, or until nicely browned. (If broiler is unavailable, brown the top in the oven. It will take a bit longer.).
- Serve immediately. Serves 4.
