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Crab Stuffed Portabella
by Crab-O-Licious
Crab Stuffed Portabella
This crab stuffed portabella recipe was inspired, again, by Fred Thompson's "Crazy For Crab" cookbook. In his recipe he used smaller sized mushrooms and to be honest, I'm not that talented to stuffed them without breaking the smaller sized whole mushroom, so I used the recipe with portabella's and WOW! What a great idea!
Preheat oven to 350 degrees. Take your portabella and carefully carve out the cap and stem, leaving them together, so you have the mushroom head and cap and stem for topping; set aside. Mix egg, first cup of may, bread crumbs, pepper, salt and parsley together well. Gently fold in the crab meat. Lightly grease a small baking sheet, or as I used in picture above for easy clean up, line with tin foil and spray foil or pan lightly with cooking spray. Place the mushroom, top side down into baking sheet. Stuff with mixture and top with cap and stem. Mix together the 1/2 cup of mayo and heavy cream and pour over the entire mushroom area. Bake until golden brown for about 45 minutes. Serves 4 or 2 real hungry people!
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