Portobello Crab Open-Faced Sandwiches Recipe

Name: Portobello Crab Open-Faced Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large sweet red pepper; 1/2 cup fat-free plain yogurt; 1 teaspoon sherry or reduced-sodium chicken broth; 1 garlic clove, crushed; 1/2 teaspoon hot pepper sauce; 1/4 teaspoon salt; 1 small onion, finely chopped; 1 small sweet red pepper, finely chopped; 1 teaspoon canola oil; 1 large egg, lightly beaten; 3 tablespoons fat-free plain yogurt; 1/2 teaspoon Worcestershire sauce; 1 cup crushed saltines (about 30 crackers); 1 tablespoon minced fresh parsley; 2 teaspoons Dijon mustard; 1/2 teaspoon seafood seasoning; 1/2 teaspoon paprika; Dash pepper; 1 can (6 ounces) lump crabmeat, drained; 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed; 2 hamburger buns, split and toasted; 1 cup watercress

Servings: persons

1 large sweet red pepper
1/2 cup fat-free plain yogurt
1 teaspoon sherry or reduced-sodium chicken broth
1 garlic clove, crushed
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1 small onion, finely chopped
1 small sweet red pepper, finely chopped
1 teaspoon canola oil
1 large egg, lightly beaten
3 tablespoons fat-free plain yogurt
1/2 teaspoon Worcestershire sauce
1 cup crushed saltines (about 30 crackers)
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon seafood seasoning
1/2 teaspoon paprika
Dash pepper
1 can (6 ounces) lump crabmeat, drained
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
2 hamburger buns, split and toasted
1 cup watercress

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 400u00b0 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.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 large sweet red pepper, 1/2 cup fat-free plain yogurt, 1 teaspoon sherry or reduced-sodium chicken broth, 1 garlic clove, crushed, and more.

Yes, Portobello Crab Open-Faced Sandwiches falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Crab Open-Faced Sandwiches

How did you like this recipe?

Frequently Asked Questions