Crab and portabella melt. Our crab-stuffed portobello mushrooms can be served either as a first course or as a light dinner with a salad on the side. A light, food-friendly white wine like dry Riesling or Viognier is a nice pairing with this dish. In a deep bowl add portabella mushroom, make sure you take the stem out.

Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps. Remove stems from mushrooms (discard or save for another use); set caps aside. You can cook Crab and portabella melt using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Crab and portabella melt

It's 1 large of Portabella mushroom.
It's 1 of Imitation crab.
Prepare 2 slice of Coby-jack cheese.
You need 2 tsp of Garlic salt.
It's 2 tsp of Butter.
Prepare 1/4 cup of Italian bread crumb.

Gently stir in crab and onion. With a rubber spatula, gently fold in the lump crab meat until incorporated. Using a tablespoon, fill each mushroom cap with the sausage and crab meat mixture. Because the mixture will likely bubble while the mushrooms bake, try not to overfill the mushroom caps.

Crab and portabella melt instructions

In a deep bowl add portabella mushroom, make sure you take the stem out.
Add garlic salt, butter, imitation crab, italian bread crumb, and cheese.
Put on microwave for 2 minutes or untill the cheese is melted.

See great recipes for Poormans' Cajun Crab-Melt & Poached Egg too! In a small saucepan melt buter, add flour half the old bay and pepper, blend well. Slowly add milk, stir and cook until thickened. Add cheddar and stir until melted. Pour this over remaining ingredients, except crumbs and parmesan and mix well.