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Crab-Stuffed Portabellos
Prep Time:
10 minutes(plus 20 to marinate)
Cook Time:
20 minutes
4 servings

4 Portabello Mushroom Caps

1 cup Cookwell & Company Asian Ginger Vinaigrette

1 can Miller's® Select Crab Meat'

1 cup Panko bread crumbs (or other dried bread crumbs)

1/4 cup each very finely chopped sweet onion, celery, and red bell pepper

2 Tbsp. mayonnaise

2 teaspoons Adams Reserve Sesame Seeds


Place mushrooms in a glass or non-reactive dish. Pour marinade over tops, making sure the
y are well-coated. Spoon or brush marinade over inside of mushroom caps as well. Marinat
e 20 to 30 minutes.
Heat oven to 375 F. Combine crab meat, bread crumbs, and remaining recipe ingredients; st
ir until just mixed.
Remove mushroom caps from marinade. Fill each cap with an equal amount of crab mixture; p
at lightly to fix into place. Place caps in a 9 x 13-inch baking dish or casserole, stuff
ing-sides up. Bake 20 to 25 minutes or until golden brown and lightly toasted

Nutritional Information

No Nutritional Information Available


No Source Information Available