Miss Kim's Food-for-Thought: Low Carb Portobello stuffed with crab

Low Carb Portobello stuffed with Crab

This is something I haven't made for a long time. I used to do it very basic, mushrooms, balsamic tomatoes, crab meat (not seasoned), and cheese. They used to serve something like this at the Huttleston House in Fairhaven, MA and I tried to recreate it. I remember theirs being very basic, so I thought I nailed the "copycat" with my basic recipe.

This one is so much better for 2 reasons - first, the taste is much better, and second, the crab mixture sticks together and doesn't fall off the mushroom like when I just put it on right out of the can. This recipe takes canned crab to a new level.

Ingredients:

2 large Portobello mushrooms – about 4” in diameter – 2 carbs

1 plum or Roma tomato – 3 carbs

1-2 tsp balsamic vinegar – 1.5 carbs

1 small shallot – 1.5 carbs

1 tsp olive oil – 0 carbs

1 6-ounce can crab meat, any type – your preference – 0 carbs

2 tsp mayonnaise – 0 carbs

Dab of Dijon mustard – .1 carbs

Celery salt – 2-3 shakes – 0 carbs

¼ tsp Worcestershire sauce – .025 carbs

2 slices provolone cheese, 1 oz. each – 1.2 carbs

Total carbs – 10

Serves 2

Carbs per serving – 5

Directions:

Preheat oven to 450°.

Rinse mushrooms. If they have a stem, use a teaspoon to remove it and reserve. Spray a glass baking dish with PAM. Place mushrooms in dish stem side up. Bake for 10 minutes. Turn mushrooms stem side down and bake for another 5-10 minutes, until most of the moisture is gone.

While mushrooms are baking, slice tomato into 8 slices. Place on a plate or shallow bowl and drizzle with balsamic vinegar. Set aside until needed.

Dice the shallot and the mushroom stems. If you don’t have stems – don’t worry about it. I just didn’t want to throw them away. Heat a small skillet over medium-high heat. Add 1 teaspoon of olive oil. As soon as it’s hot, add shallots and mushroom stems. As soon as they start to brown, remove them to drain on a paper towel. This takes just 1-2 minutes if your pan is hot.

Mix crab (drained), mayo, mustard, celery salt, Worcestershire sauce, and shallot/mushroom mixture. It should be moist and stick together. Add a little more mayo if it doesn’t.

When mushrooms are done, turn the oven down to 400°. Turn the mushrooms stem side up and place 4 slices of tomato on each cap, then half of the crab on each, and top each with a slice of provolone cheese.

Place back in the oven for 5 minutes. Then turn on broiler and remove them from the oven once the cheese starts to brown. Enjoy!