Crab and Portabella Melt

Recipe Description

I use chopped shrimp since I don't care for crab. These are so so so good! Enjoy.
* Serving Size : 4
* Source: Portabella container.


  • 8 to 10 Portobello mushroom|portabella caps
  • 1 green bell pepper|green pepper — diced
  • 1 pound mayonnaise
  • 2 ounces Dijon mustard
  • 6 to 8 drops Worcestershire sauce|Worcestershire
  • 15 slices cheddar cheese
  • 2 cups crab meat — jumbo or blackfin
  • ½ red pepper — diced
  • ½ lemon — juice of
  • ¼ to ½ teaspoon Old Bay seasoning
  • 2 tomatoes — sliced thin


  1. Grill mushroom caps over open flame, turning often until tender.
  2. Place caps on oiled sheet pan, set aside.
  3. In bowl, combine mayonnaise, peppers, lemon juice, mustard, Worcestershire sauce|Worcestershire, and Old Bay seasoning, mixing well.
  4. Drain crab meat well and add to the above, toss lightly and incorporate.
  5. Top mushrooms with tomato slice and about 4-5 ounces of crab mix.
  6. Place in oven at 450°F degrees until warmed completely through.
  7. Remove, top with cheese and return to oven until cheese melts.
This article uses material from the "Crab and Portabella Melt" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License