Portobello Crab Cakes
2 large Portobello Mushroom Caps
1 roasted red bell pepper, seeded and skinned (see below)
Crab cake mix:
1 8-oz can of jumbo crab meat, picked over for shell
1 Medium size egg
½ C Mayonnaise
1 Tbspn Dijon Mustard
1 Tbspn Old Bay Seasoning
¼ C Panko bread crumbs
S/P to taste
Preheat oven to 375 degrees.
For the Portobello mushroom caps, first remove the black gills from the undersides using a spoon to scoop out this black filament. Next, rub olive oil gently over caps, and season with salt and pepper. Bake the caps on a sheet tray until done, approximately 25 minutes.
For roasted red bell peppers, simply rub olive oil on the peppers and grill until slightly blackened. Place cooked peppers in a brown bag or in an ice bath until skin begins to peel off.
Combine all crab cake mix ingredients together.
For assembly, first lay mushroom caps with the underside facing up. Place a single layer of red bell pepper (cut as needed) on this side. Next, cover the peppers with a layer of crab cake mix. Place the “stuffed” mushroom cap on a sheet tray and bake for approximately 20 minutes.