Portobello Crab Cakes

Servings: 6

6 Portobello Mushrooms
1 teaspoon Dijon
2 Tablespoon Worcestershire
2 Tablespoon Extra Virgin Olive Oil
1 teaspoon each Salt & Pepper
Crab Cakes:
1 lb crab
¼ cup chopped parsley
1 ½ teas Old Bay seasoning
½ teaspoon each Salt & Pepper
4 Tablespoons panko bread crumbs
4 Tablespoons mayo
2 teaspoons Dijon
1 egg lightly beaten
4 scallions – green parts only
Lemon Sauce:
Juice from 1 lemon
3 TBL Mayo
3 TBL sour cream
½ t each S&P
1 T parsley

Clean Portobello mushrooms with paper towel. With a spoon, scrape out the scales and then cut the stem as short as possible. Combine all marinade ingredients in a plastic bag and mix then add mushrooms. While marinating (for at least 30 minutes) combine the crab cakes. Pre-heat oven to 350 degrees. Empty crab in a medium mixing bowl along with the rest of the ingredients, mixing well but being careful not to break up the crab. Divide into 6 parts and place on each of the Portobello mushrooms then bake in the oven for 30 minutes.

Comments are posted from viewers like you and do not always reflect the views of this station. powered by Disqus