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Crab & Portabella Melt

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Submitted by myfon

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

8 8
EACH EACH MUSHROOMS, PORTABELLO
caps *
1 1
EACH EACH GREEN BELL PEPPERS
diced
1 453.6
POUND G MAYONNAISE
2 57.8
OUNCES ML/G DIJON MUSTARD
15 15
SLICES SLICES CHEDDAR CHEESE
2 473
CUPS ML CRAB MEAT
½ 0.5
EACH EACH SWEET RED BELL PEPPERS
diced
½ 0.5
EACH EACH LEMON
juice of
¼ 1.3
TEASPOON ML OLD BAY SEASONING *
2 2
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 414g (14.6 oz)
Amount per Serving
Calories 964 69% from fat
 % Daily Value *
Total Fat 74g 114%
Saturated Fat 28g 140%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 1864mg 78%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 85g
Vitamin A 48% Vitamin C 92%
Calcium 86% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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