CRAB STUFFED PORTOBELLOS
Steps:
- Preheat the oven to 350 degrees F.
- Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
- Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.
OPEN-FACED SEAFOOD SANDWICHES
Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.
Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
OPEN-FACE PORTABELLA SANDWICHES
Make and share this Open-Face Portabella Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Combine tomato, basil and salt in a small bowl,set aside.
- Clean mushrooms, cut off stems even with caps.
- Discard stems.
- Combine vinegar and oil, gently brush mixture over the mushrooms.
- Place mushrooms on the unheated rack of the broiler pan.
- Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
- Drain mushrooms on paper towels.
- Thinly slice mushrooms.
- Place bread on a baking sheet.
- Place under broiler for 2 to 3 minutes or till bread is heated through.
- To serve, top toasted bread with mushrooms slices and tomato mixture.
- If desired, top with cheese.
CRAB MELTS
These special open-faced sandwiches from Donna Bennett of Washougal, Washington have wonderful crab and cheese flavor. "This recipe closely resembles a dish my husband and I enjoyed at a favorite restaurant several years ago," Donna writes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the crab, mayonnaise, celery and onion. Place muffins on an ungreased baking sheet. , Broil 4-6 in. from the heat until toasted. Spread each muffin half with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.
Nutrition Facts :
OPEN-FACED CRAB SANDWICH
One weekend in Waccabuc, I was looking for something to snack on. I smeared some garlic aïoli on grilled slices of bread and topped it with some crab. It hit the spot, so I decided to turn it into a complete sandwich with a little chile and herbs. This is a great use of fennel fronds, which usually end up in the trash. Dill works just as well, too.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the broiler or grill to high.
- Gently stir together the crab, chile, fennel fronds, oil, salt, and pepper in a medium bowl.
- Drizzle olive oil all over the bread. Broil or grill until browned and crisp, turning to cook evenly.
- Spread 2 tablespoons aïoli on each slice of bread and top with the crab mixture. Carefully cut each sandwich in half and serve with lemon wedges.
PORTOBELLO "STEAK" SANDWICHES WITH GORGONZOLA BUTTER AND RED PEPPER VINAIGRETTE
Steps:
- Make marinade:
- In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in one layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
- Make Gorgonzola butter while mushrooms are marinating:
- On a plate with a fork mash Gorgonzola and butter together until blended well.
- Make red pepper vinaigrette:
- In a blender blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified.
- Prepare grill.
- Grill one side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Gorgonzola butter.
- Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin.
- Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish sandwiches with thyme.
- To roast peppers:
- Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)
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