Sycamore Hill Farms Original Recipe
Portabella Crab Caps
You Will Need:
6 Large Portabella Mushroom Caps
1 pound Crabmeat - Fresh or canned
2 raw Eggs
2 slices White Bread Shredded
12 each Club or Waverly Crackers Crushed
3 TBSP Mayonnaise
1 TBSP Finely Chopped Bell Pepper
1 TBSP Finely Chopped Scallion Onion
2 tsp Corn Bread Mix
1 tsp Dry Mustard
1 tsp Salt
1 tsp Old Bay Seasoning
1 tsp Lemon Juice
1/2 tsp Worcestershire Sauce
1/2 tsp Parsley Flakes
1/2 tsp Dill Weed
1/2 tsp Southern Seasoning
1/4 tsp Black Pepper
To Prepare:
Drain crabmeat and pick out cartilage, set aside. Take all other ingredients and mix in a
large bowl. After well mixed, add crabmeat and fold in to mix. Keep chilled if making ahead.
To Cook:
Preheat oven to 450O F and position rack to the middle. Place large Portabella Cap that has
been stemmed and cleaned on a greased baking pan with the inside of the cap facing up.
Cook for 4 minutes using a timer and remove from oven.
Place raw leaf spinach, about four or five leaves deep on the baked cap. Place and even
layer of the crabmeat mixture on the spinach. Do all the caps this way on the baking sheet.
Return to oven for 8 minutes and check for browning. When the 8 minutes are up, remove
the caps from the oven and turn the oven to broil.
Drizzle a TBSP of the Crab Cake Sauce on top of each Crab Cake and return to oven for
about 2 minutes. Watch to prevent burning of the Crab Cake Sauce and Crab Cake.
Serve when removed from oven.
Romalade Sauce can be used as a dressing along with the Crab Cake Sauce.