Crab & Portabella Melt
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
mushrooms, portabello
caps |
*
|
| 1 | each |
green bell peppers
diced |
|
| 1 | pound |
mayonnaise
|
|
| 2 | ounces |
dijon mustard
|
|
| 6 |
worcestershire sauce
|
*
|
|
| 15 | slices |
cheddar cheese
|
|
| 2 | cups |
crab meat
|
|
| ½ | each |
sweet red bell peppers
diced |
|
| ½ | each |
lemon
juice of |
|
| ¼ | teaspoon |
old bay seasoning
|
*
|
| 2 | each |
tomatoes
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
mushrooms, portabello
caps |
*
|
| 1 | each |
green bell peppers
diced |
|
| 453.6 | g |
mayonnaise
|
|
| 57.8 | ml/g |
dijon mustard
|
|
| 6 |
worcestershire sauce
|
*
|
|
| 15 | slices |
cheddar cheese
|
|
| 473 | ml |
crab meat
|
|
| 0.5 | each |
sweet red bell peppers
diced |
|
| 0.5 | each |
lemon
juice of |
|
| 1.3 | ml |
old bay seasoning
|
*
|
| 2 | each |
tomatoes
sliced |
|
Directions
Grill mushroom caps over open flame, turning often until tender.
Place caps on oiled sheet pan, set aside.
In bowl, combine mayonnaise, peppers, lemon juice, mustard, Worcestershire, and old bay seasoning, mixing well.
Drain crab meat well and add to the above, toss lightly and incorporate.
Top mushrooms with tomato slice and about 4 to 5 ounces of crab mix.
Place in oven at 450 degrees until warmed completely through.
Remove, top with cheese and return to oven until cheese melts.
