Crab Stuffed Portabello
WHAT YOU'LL NEED
4 large portabella, cleaned (remove stem, scrape gills, peel skin)
1 lb jumbo lump crab meat, drained
1 large egg
2 tablespoons whole grain mustard
2 tablespoons mayonnaise
3 dashes tabasco
3 worchestershire
1 tablespoon sliced chives
1 tablespoon chopped parsley
1/4 teaspoon smoked paprika
1/4 teaspoon old bay seasoning
1/4 teaspoon cajun seasoning
Salt and pepper, to taste
1 quart lobster stock (for the sauce)
1 cup heavy cream (for the sauce)
Panko breadcrumbs (for the topping)
Shaved parmesan cheese (for the topping)
LET'S GET COOKING!
Preheat the oven to 400 degrees. In a large bowl, combine egg, mustard, mayo, and seasonings. Gently fold in crab meat. Stuff portabellas, sprinkle with breadcrumbs and parmesan. Cook for 10 minutes, depending on oven.
Bring to a boil the lobster stock. Reduce to one cup, and whisk in the heavy cream. Bring to a boil, RTS, season and serve.
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