Portabella Mushrooms Topped With Crab Imperial A La John Shields Food

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

CRAB STUFFED PORTOBELLOS

Steps:

• Preheat the oven to 350 degrees F.
• Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
• Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

MOZZARELLA STUFFED PORTOBELLOS

Steps:

• Preheat oven to 425 degrees F.
• Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
• While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
• Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

PORTABELLA MUSHROOMS TOPPED WITH CRAB IMPERIAL A LA JOHN SHIELDS

Steps:

• 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.

BAKED SALMON TOPPED WITH CRAB

Steps:

• Preheat the oven to 350°F.
• Take a baking pan and line it with foil. Spray a thin layer of PAM.
• Crumble crab meat.
• Take your salmon and cut open so it opens up like one of those science project boards. Season with one teaspoon lemon pepper. Close flaps.
• Spread mayonnaise on top of the fillet and sprinkle remaining lemon pepper onto salmon.
• Top salmon with crab meat.
• Sprinkle cheese onto the crab meat.
• Bake about 25 to 30 minutes.
• Then broil for 2 minutes or until the cheese turns brown.

MRS. MORRISON'S MACE CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 9 x 13 inch baking pan.
• Combine the milk and butter in a saucepan and bring to a boil.
• Remove from heat.
• Beat together the eggs and 2 cups of sugar.
• Sift together the flour, baking powder and one tablespoon of mace.
• Mix the dry ingredients into the egg mixture.
• Add the milk and butter mixture while still hot to the flour/egg mixture and mix very well, beating until all ingredients are incorporated and mixture is fluffy.
• Pour into prepared baking pan.
• Mix remaining 1/2 cup of sugar and 1/2 teaspoon mace together and sprinkle mixture evenly over top of batter.
• Bake for 25 to 35 minutes or until a tester comes out clean.
• Cool on a wire rack.
• Serve warm.
• Note: The cake may also be baked in a 10 inch tube pan at 325° F for one hour.

CRAB-STUFFED PORTOBELLOS

Steps:

• Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat broiler.
• In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.

CRAB CAKE-STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

ANGELINA'S RESTAURANT CRAB CAKES - MARYLAND

Steps:

• Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
• Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
• Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
• After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
• Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
• Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
• Drain on paper towel and serve.

TILAPIA TOPPED WITH SHRIMP IMPERIAL

Steps:

• Dice red pepper.
• Peel, devein and dice shrimp.
• Heat butter in nonstick skillet, add red pepper and cook for 3 minutes. Add shrimp, salt and pepper to taste and cook until shrimp are just fully cooked. Transfer to a bowl and allow to cool a few minutes.
• Butter a 9 X 13 casserole dish. Season fish on both sides with salt and pepper and place in dish.
• Add remaining ingredients except parmesan cheese to the pepper and shrimp mixture and mix well.
• Spread mixture equally on to the top of both filet's making sure the thickness of the topping remains equal. Sprinkle with parmesan Cheese.
• Heat oven to 350 degrees. Cover casserole dish and bake for 18 minutes covered.
• Remove cover, place under broiler and broil on low for 5 minutes. Watch to make sure it doesn't burn.
• Switch oven back to bake at 350 degrees for another 5 minutes.
• Remove from oven, let rest 2 or 3 minutes and serve.