Shelly's Recipe

CRAB IMPERIAL STUFFED PORTOBELLO

Category: Stuffed Mushrooms

6 large portobello mushrooms, cleaned, stems and gills removed
1 lb jumbo lump crab, picked over to remove any shells
1 tbsp butter
1 tbsp finely chopped red, green and yellow bell pepper
2 tbsp finely chopped shallots
1 tbsp butter
5 tbsp flour
4 tbsp butter
1 cup evaporated skimmed milk
1 egg, beaten
1/2 tsp dry mustard
2 tsp Worcestershire sauce
1/2 cup mayonnaise
Salt and pepper
Dash parsley, chopped parsley and chives

Preheat oven to 375. Arrange mushrooms on an oiled baking dish. Squeeze lemon juice over crab and toss very gently.

In a small skillet, melt butter and cook the pepper and shallots until tender. Remove from heat and set aside.

In a heavy saucepan, melt butter and stir in flour. Cook 3-4 minutes but do not allow to brown. Whisk in milk and cook until thickened.

Stir a little sauce into the egg, taking care not to scramble, and then stir the egg into the sauce. Stir in the next 5 ingredients. Stir in sauteed vegetables and fold in crab. Do not break up lumps. Spoon mixture into caps and bake for 30-35 minutes. Sprinkle lightly with paprika and freshly chopped parsley and chives.