Tonight You Should Have Crab and Portabella Melt


Crab and Portabella Melt Recipe


  • 8 to 10 portabella caps
  • 1 green pepper — diced
  • 1 pound mayonnaise
  • 2 ounces Dijon mustard
  • 6 to 8 drops Worcestershire
  • 15 slices cheddar cheese
  • 2 cups crab meat — jumbo or blackfin
  • ½ red pepper — diced
  • ½ lemon — juice of
  • ¼ to ½ teaspoon Old Bay seasoning
  • 2 tomatoes — sliced thin


  1. Grill mushroom caps over open flame, turning often until tender.
  2. Place caps on oiled sheet pan, set aside.
  3. In bowl, combine mayonnaise, peppers, lemon juice, mustard, Worcestershire, and Old Bay seasoning, mixing well.
  4. Drain crab meat well and add to the above, toss lightly and incorporate.
  5. Top mushrooms with tomato slice and about 4-5 ounces of crab mix.
  6. Place in oven at 450°F degrees until warmed completely through.
  7. Remove, top with cheese and return to oven until cheese melts.


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