Name: Crab Cap Salad
Ingredients: 4 large portobello mushrooms; 8 oz fresh lump crab meat; 1/2 cup gluten-free cracker crumbs (finely ground); 1/2 cup red bell pepper (finely chopped); 2/3 cup Manchego or goat cheese (shredded); 1 shallot (chopped); 1 clove garlic (chopped/minced); 1 tbsp fresh thyme; 1/2 lemon (juice only); 2 tsp Dijon mustard; 1/4 tsp black pepper; 1 egg (beaten); 1 dash hot sauce (optional - to taste)

Crab Cap Salad

Print Recipe

SERVINGS 4

Ingredients

4 large portobello mushrooms
8 oz fresh lump crab meat
1/2 cup gluten-free cracker crumbs finely ground
1/2 cup red bell pepper finely chopped
2/3 cup Manchego or goat cheese shredded
1 shallot chopped
1 clove garlic chopped/minced
1 tbsp fresh thyme
1/2 lemon juice only
2 tsp Dijon mustard
1/4 tsp black pepper
1 egg beaten
1 dash hot sauce optional - to taste

Instructions

Preheat over to 350° and line baking dish with parchment paper or use silicone baking mat.
Remove stems and gills from mushrooms to make room for stuffing. Arrange mushrooms on baking sheet, open side up.
In a large bowl, toss together crab meat, cracker crumbs, red bell pepper, cheese, shallot, garlic, thyme, lemon juice, mustard and black pepper. Gently stir in beaten egg.
Divide mixture among mushroom caps and bake until mixture is set and light golden brown - 12-14 minutes. Serve with a few drops of hot sauce, if desired.