Portobello Crab Open-Faced Sandwiches
Portobello Crab Open-Faced Sandwiches might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $3.59 per serving. One serving contains 270 calories, 19g of protein, and 5g of fat. 140 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Taste of Home. Head to the store and pick up red bell pepper, fat-free plain yogurt, seafood seasoning, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is great. Similar recipes are Open-Faced Portobello Sandwiches, Open-Faced Portobello Sandwiches, and Open Faced Crab Sandwiches.
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon canola oil
2 teaspoons Dijon mustard
1 egg, lightly beaten
1/2 cup fat-free plain yogurt
3 tablespoons fat-free plain yogurt
1 tablespoon minced fresh parsley
1 garlic clove, crushed
2 hamburger buns, split and toasted
1 teaspoon sherry or reduced-sodium chicken broth
1 can (6 ounces) lump crabmeat, drained
1 small onion, finely chopped
1/2 teaspoon paprika
Dash pepper
1/2 teaspoon hot pepper sauce
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 large sweet red pepper
1 small sweet red pepper, finely chopped
1/4 teaspoon salt
1 cup crushed saltines (about 30 crackers)
1/2 teaspoon seafood seasoning
1 cup watercress
1/2 teaspoon Worcestershire sauce
Equipment:
tongs
bowl
food processor
frying pan
baking pan
Cooking instruction summary:
Directions Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside. For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400 for 15-20 minutes or until stuffing is golden brown and mushrooms are tender. Serve on bun halves with watercress and reserved red pepper sauce. Yield: 4 servings. Originally published as Portobello Crab Open-Faced Sandwiches in Healthy CookingApril/May 2009, p26 Print Add to Recipe Box Email a Friend
Step by step:
1. Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred skin.
3. Remove stems and seeds.
4. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside.
5. For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps.
6. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
7. Bake at 400 for 15-20 minutes or until stuffing is golden brown and mushrooms are tender.
8. Serve on bun halves with watercress and reserved red pepper sauce.
Nutrition Information:
covered percent of daily need
