Crab and Portabella Melt

Crab and Portabella Melt Recipe - A Delicious Dish from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Crab and Portabella Melt is a delicious and savory dish that combines the rich flavors of crab meat, portabella mushrooms, and melted cheddar cheese. This recipe is perfect for a special dinner or a casual lunch, and is sure to impress your family and friends.

History

The Crab and Portabella Melt recipe is a modern twist on the classic crab melt sandwich. The combination of crab meat, portabella mushrooms, and cheddar cheese creates a flavorful and satisfying dish that is perfect for any occasion.

Ingredients

8 to 10 portabella caps
1 green pepper, diced
1 lb (454 g) mayonnaise
2 oz (57 g) dijon mustard
6 to 8 drops worcestershire sauce
15 slices cheddar cheese
2 cups jumbo or blackfin crab meat
0.5 red pepper, diced
0.5 lemon, juice of
0.25 to 0.5 tsp old bay seasoning
2 tomatoes, sliced thin

How to prepare

Grill the mushroom caps over an open flame, turning them often until they become tender.
Place the caps on an oiled sheet pan and set them aside.
In a bowl, combine mayonnaise, peppers, lemon juice, mustard, Worcestershire sauce, and Old Bay seasoning. Mix well.
Drain the crab meat well and add it to the mixture above. Toss lightly to incorporate.
Top the mushrooms with a tomato slice and approximately 4-5 oz (142 g) of the crab mixture.
Place them in the oven at 450°F (232°C) and bake until they are completely warmed through.
Remove from the oven, top with cheese, and return to the oven until the cheese melts.

Variations

Substitute the portabella mushrooms with button mushrooms for a different flavor.
Add a sprinkle of paprika or cayenne pepper for a spicy kick.

Cooking Tips & Tricks

Make sure to drain the crab meat well before adding it to the mixture to prevent excess moisture.

- Grilling the portabella caps over an open flame adds a smoky flavor to the dish.

- Be sure to top the mushrooms with a tomato slice before adding the crab mixture for added freshness and flavor.

Serving Suggestions

Serve the Crab and Portabella Melt with a side salad or a bowl of soup for a complete and balanced meal.

Cooking Techniques

Grilling the portabella caps adds a smoky flavor to the dish, while baking them in the oven ensures that the cheese melts perfectly.

Ingredient Substitutions

Use Greek yogurt instead of mayonnaise for a lighter version of the dish.

- Substitute the cheddar cheese with mozzarella or Swiss cheese for a different flavor profile.

Make Ahead Tips

You can prepare the crab mixture ahead of time and store it in the refrigerator until ready to use. Assemble the Crab and Portabella Melt just before baking.

Presentation Ideas

Serve the Crab and Portabella Melt on a platter garnished with fresh herbs or a sprinkle of chopped parsley for a beautiful presentation.

Pairing Recommendations

Pair the Crab and Portabella Melt with a glass of white wine or a crisp salad for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Crab and Portabella Melt contains approximately 350 calories.

Carbohydrates

Each serving of Crab and Portabella Melt contains approximately 15 grams of carbohydrates.

Fats

Each serving of Crab and Portabella Melt contains approximately 25 grams of fats.

Proteins

Each serving of Crab and Portabella Melt contains approximately 20 grams of proteins.

Vitamins and minerals

Crab meat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

This recipe contains shellfish (crab) and dairy (cheese), which may be allergens for some individuals.

Summary

Crab and Portabella Melt is a rich and flavorful dish that is high in proteins and fats, making it a satisfying meal option.

Summary

Crab and Portabella Melt is a delicious and satisfying dish that is perfect for any occasion. With its rich flavors and creamy texture, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Crab and Portabella Melt. It was a warm summer day, and I was browsing through a dusty old cookbook that I had found at a garage sale. As I flipped through the pages, a recipe caught my eye - Crab and Portabella Melt. The combination of flavors sounded intriguing, and I knew I had to give it a try.

I followed the recipe to the letter, carefully sautéing the mushrooms and mixing in the crab meat. I then added a generous amount of cheese and popped the dish under the broiler until it was golden and bubbly. The smell that wafted from the oven was heavenly, and I couldn't wait to take my first bite.

As I sat down to eat, I was blown away by the deliciousness of the dish. The crab was tender and sweet, the mushrooms earthy and savory, and the cheese added a creamy richness that tied everything together perfectly. I knew then and there that this recipe would become a staple in my cooking repertoire.

Over the years, I have made the Crab and Portabella Melt countless times, each time tweaking the recipe to suit my tastes. I have added a splash of white wine for a touch of acidity, experimented with different cheeses for added depth of flavor, and even thrown in some fresh herbs for a burst of freshness.

But no matter how many times I make it, the Crab and Portabella Melt always brings me back to that warm summer day when I first discovered it. It has become a dish that I am known for among my friends and family, and I love nothing more than sharing it with them.

One of my fondest memories of making the Crab and Portabella Melt was when my granddaughter came to visit me for the summer. She had always been curious about my cooking and begged me to teach her how to make some of my favorite recipes. I knew that the Crab and Portabella Melt would be the perfect dish to start with.

Together, we gathered all the ingredients and set to work in the kitchen. I showed her how to clean and chop the mushrooms, how to pick through the crab meat for any stray shells, and how to grate the cheese just right. As we worked side by side, I shared stories of where I had learned the recipe and the memories that it held for me.

When the Crab and Portabella Melt was finally out of the oven and steaming hot, we sat down at the table to eat. I watched with pride as my granddaughter took her first bite, her eyes lighting up with delight. She declared it the best thing she had ever tasted, and I knew that I had passed on a bit of myself to her in that moment.

As the years have passed, my granddaughter has continued to make the Crab and Portabella Melt for her own friends and family. She has put her own spin on the recipe, adding her favorite ingredients and making it her own. And each time she serves it, I can't help but feel a swell of happiness knowing that a piece of me lives on in her cooking.

The Crab and Portabella Melt will always hold a special place in my heart. It is a recipe that has brought me joy and comfort, that has connected me to my past and to the people I love. And as long as I am able, I will continue to make it, sharing its magic with those around me and preserving the memories that are woven into its delicious layers.