Portobello Crab Open-Faced Sandwiches

  1. Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside.
  3. For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray.
  4. Bake at 400u0b0 for 15-20 minutes or until stuffing is golden brown and mushrooms are tender. Serve on bun halves with watercress and reserved red pepper sauce.

sweet red pepper, yogurt, sherry, garlic, hot pepper, salt, onion, sweet red pepper, canola oil, egg, yogurt, worcestershire sauce, saltines, parsley, mustard, seafood seasoning, paprika, pepper, lump crabmeat, portobello mushrooms, buns, watercress

Taken from www.tasteofhome.com/recipes/portobello-crab-open-faced-sandwiches/ (may not work)

Another recipe

Switch theme