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Nutrition Facts
Serving Size 236 g
(Approx. 4 Servings)
Amount Per Serving
Calories 290 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1010 mg 42%
Total Carbohydrate 22 g 7%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 15 g
Vitamin A 6% Iron 4%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crab-Stuffed Portabellos
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 portabello mushroom caps
1 cup(s) Asian ginger vinaigrette
6 1/2 Oz Miller's Select Crab Meat
1 cup(s) panko bread crumbs
1/4 cup(s) sweet onion, chopped fine
2 Tbsp mayonnaise
2 Tsp sesame seeds
1/4 cup(s) celery, chopped fine
1/4 cup(s) red bell pepper, chopped fine
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Instructions

1
Place mushrooms in a glass dish and pour vinaigrette over mushroom tops, making sure they are well-coated.
2
Spoon or brush vinaigrette inside mushroom caps as well; marinate 20 to 30 minutes.
3
Heat oven to 375°F.
4
Combine crab meat, bread crumbs, sweet onion, mayonnaise, sesame seeds, celery and red bell pepper; stir until mixed.
5
Remove mushroom caps from marinade.
6
Fill each cap with an equal amount of crab mixture; pat lightly to fix into place.
7
Place caps in a 9 x 13-inch baking dish or casserole, stuffing-side up.
8
Bake 20 to 25 minutes or until golden brown and lightly toasted.

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