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Crab Cap Salad

Serves 4


    Crab Cap Salad

    These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. 


    Gills begone

    Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.


    Crab Cap Salad


      • 4 large portobello mushrooms
      • 8 oz (225 g) pasteurized fresh lump crabmeat
      • 1/2 cup (125 mL) panko breadcrumbs
      • 1/2 cup (125 mL) finely chopped red bell pepper
      • 2/3 cup (160 mL) shredded Monterey Jack cheese or Havarti cheese
      • 1 shallot, chopped
      • 1 garlic clove, chopped
      • 1 Tbsp (15 mL) fresh thyme
      • Juice of 1/2 lemon
      • 2 tsp (10 mL) grainy Dijon mustard
      • 1/4 tsp (1 mL) black pepper
      • 1 large organic egg, lightly beaten
      • Hot sauce (optional)


      Per serving:

      • calories188
      • protein19 g
      • total fat7 g
        • sat. fat4 g
      • total carbohydrates12 g
        • sugars4 g
        • fibre2 g
      • sodium308 mg



      Preheat oven to 375 F (190 C) and line baking sheet with parchment paper or silicone baking mat.


      Remove stems from mushrooms and scrape away the dark gills. Arrange mushrooms on baking sheet, stem side up.


      In large bowl, toss together crab, breadcrumbs, red pepper, cheese, shallot, garlic, thyme, lemon juice, mustard, and black pepper. Gently stir in egg. Divide mixture among mushroom caps and bake until crab mixture is set and light golden brown, 12 to 14 minutes. Serve with a few drops of hot sauce, if desired.



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