A week or so ago we went to the Disney Marketplace. I have posted the Crab Boursin from Foulton's Crab shack (because it was so yummy!) Well,one of the appetizer's was Deep-Fried Portabella Mushroom Strips. My Hubby ordered the Crab-Cake and enjoyed it immensely!
On our trip home, I decided,when the next opportunity presented itself,I would put the two together and - VOILA - My version of the Crab-Cake stuffed Portabella Mushroom!
We had this last evening for dinner with a side of salad and french fries-It was delightful,so I share the recipe with you all!
What you need:
A DEEP FRY PAN WITH APPROXIMATELY 2 INCHES OF OIL
pORTABEELA MUSHROOM CAPS (CLEANED,WASHED AND DRIED)
1/2 POUND LUMP CRABMEAT
1 CUP OF FINE BREAD CRUMBS
1/8 CUP SHERRY
2 EGG
1 SCALLION
1/2 CUP FLOUR
CLEAN THE BLACK (SCRAPE)UNDERSIDE OF THE MUSHROOM CAP, POP THE STEM OUT AND EITHER DISCARD OR ADD TO THE THE CRAB CAKE MIXTURE.SET ASIDE.
HEAT THE OIL TO MEDIUM HOT
IN A MEDIUM BOWL MIX THE BREADCRUMBS ,CHOPPED SCALLIONS AND CRAB MEAT. ADD 1 EGG AND SHERRY-MIX WELL. IF IT WILL NOT HOLD TOGETHER IN A PATTY,ADD WATER A FEW DROPS AT A TIME UNTIL THE MIXTURE CAN BE FORMED INTO 2 BALLS.
TAKE THE CRAB CAKE BALLS AND PAT INTO THE MUSHROOM CAPS.
IN A LARGE FLAT BOWL,WHISK ONE EGG AND IN A SEPARATE LARGE FLAT BOWL PLACE 1/2 CUP OF FLOUR(I USED PASTA DISHES)
FIRST DIP EACH STUFFED MUSHROOM IN EGG(BE SURE TO COAT COMPLETELY) THE DREDGE IN THE FLOUR(AGAIN MAKE SURE THEY ARE COMPLETELY COATED)
IMMEDIATELY PLACE INTO HOT OIL AND FRY FOR 3 MINUTES PER SIDE OR UNTIL GOLDEN BROWN-
TANGY TARTAR SAUCE
1/2 CUP MAYONNAISE OR MIRACLE WHIP
1/4 CUP SWEET RELISH
1/8 TSP LEMON JUICE
1 TBS SHERRY
MIX WELL- SERVE ON THE SIDE....
We all have to cook sometimes! I enjoy cooking for folks who LOVE to eat! (Mostly, my Hubby) I want to share my favorites and I would Love to have you all add yours!!! "May the smells from you oven beckon warmth to your hearth! (and NOT the fire department!)
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