In today’s video, Season 6, Episode 4, we will be creating a quick but delicious starter, Devil Crab Stuffed Portobello Mushrooms.
Download Season 6, Episode 04 Recipe:
Devil Crab Stuffed Portobello Mushrooms
http://www.fishingcook.com/recipes/S6-EP04.pdf
Past Recipes
Cheesy Crab Quesadilla
http://www.fishingcook.com/recipes/S6-EP03.pdf
Oysters Abaco – Version of Oysters Rockefeller
http://www.fishingcook.com/recipes/S6-EP02.pd
Black and Blue Grilled Oysters Clemson
http://www.fishingcook.com/recipes/S6-EP01.pdf
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On today’s show, we’re going to create a selves, a nice little appetizer, a quick yet delicious appetizer, a devil crab stuffed portabella mushroom. I’m going to top it with fresh mozzarella cheese. That sounds pretty good. Yeah, and they are. Hey, welcome to Gourmet Fish. And I’m your host, David Murray.
We’ve got everything we need right here. So let’s go ahead and get started on our double crab stuffed mushrooms right now. Let’s go ahead and get started on a devil crab, stuffed portabella mushrooms. Actually, we get all our little ingredients right here.
Not a lot of them may look like, but it’s really not. Hey, let’s take a look. What are we going to start out with right now? But a little bit of spice. We got a teaspoon of our Cajun spice, our Cajun seasoning through here, two teaspoons of just dried parsley flakes.
You know, why not? Yeah, Right here are some fresh thyme that’s kind of optional. I kind of like that flavor in some of my seafood dishes that’s fresh thyme out of it. Might be a half a teaspoon. We’re going to get it all. You can squeeze it.
Let those. Those oils loose. Right here. We’ve got a teaspoon of lemon juice powder. And reason I’m going to use the lemon juice powder is try to lessen the moist aspect of our double crab. We got one egg. We got that thing lightly beaten.
We got two tablespoons of sour cream, half cup of panko breadcrumbs about a cup or so of crab meat. We got some portabella mushrooms, got a little bit of brown mustard, spicy brown mustard and two tablespoons of sherry. And I think that’s about it. Heck yeah.
We’ve got the oven preheated to 350 degrees. We’re going to be cooking these for about 18, 20 minutes. Then we’re going to fire up the broiler and toast our cheese. yeah. And by the way, we do have GM. We got some lemons
And some other things in case we want to do any special decorations. So I tell you what, first thing we’re going to do is, let’s see. I don’t think we don’t need the cheese or the mushrooms quite yet. I think other than that, we’re good to go.
So we’re going to come in here, we’re going to add our egg just like that. Essentially, we’re going to add everything but the crab meat and the mushrooms because we’re not going to add the mushrooms, we’re going to stuff the mushrooms. So anyway, we’ve got that. I’m just going to come in here
And we’re just going to begin to add all of our good stuff. Like so here is our lemon powder. Let’s see, we will come in with our sour cream and like I say, we’re going to come in with our fresh thyme.
I’m just going to kind of squeeze them and kind of bruise them up real good. yes, I have reduced. So they will reduce, release their flavors and the oils inside. Boom, there’s our bread crumbs. And then when we come in here with our sherry boom, that’s pretty daggone simple. Right now.
We’re going to move these out of the way, so don’t create too much of an issue. And I tell you what, we’re going to come in here and we’re just going to add not add. We’re going to mix up our our little concoction
We got going on right here, get it all nice and combined. Heck yeah. man. Yeah, it smells pretty good. That sherry in there too. That smells. so, so well. Yes. Beautiful aromatics. All right, I tell you what. We got our binding mixture all squared away. Check that out right there. Heck, yeah.
And then we’re going to come in with our crab meat and voila, Just like that. This out the way. I’m going to combine all of our ingredients, just like. So get them nice and mixed together. heck yeah, man. That’s looking pretty good. Now we’re going to finish everything up with our mustard,
And we’re going to use about a teaspoon or so. Well, I think we will. Yep. Okay, that’s good. Now, if you want, you know, you can use Dijon mustard, yellow mustard, whatever mustard you want to use. And usually I use the Dijon. But hey, Dave, forget to pick some up.
And I had the spicy brown mustard hanging around. So that’s what we’ve got just like that. Now, come in here. It gets. Yeah, that’s kind of how that’s holding together fairly well. Heck yeah. So we’re going to come in here and just get this thing nice and mixed
And try not to break everything up, but I’m sure we will. So. All right, I tell you what, I think you just kind of scrape the sides down just a tad. Get that goodie right in there. And let’s see. I think we’re good to go. I don’t believe I’m going to need this.
I will put that thing right there in the sink. And I’ve got sort of a jig here, a melon baller. I show you what I used that for. I use basically two to kind of sort of hollow out our our mushrooms
So we can get as much as our of our devil crab in there as we can. Now, I left one on hollowed. I guess when you when you get your mushrooms ransom and then dry them off and then just pop that stem right out just like so
And I’m going to come in, like I said, with the smell bar and basically just kind of stick it down into the mushroom, just like so and just kind of carefully scoop the middle out and voila. Now you got a nice little nice little mushroom cavity for our devil crabs.
You can save the mushrooms if you want. I didn’t. So anyway, so let’s see here. We’re going to come in here, grab our little small baking dish and arrange our mushrooms. Just like so sorry, old man. That’s going to be a good one. That’s going to be.
I think these are going to be meals perfect for lunch coming up. And here’s another one. Yes, sir. So, Wala, just like that. heck, yeah. Check that out right there. man, he’s going to be good here in a minute. Heck, yeah. So let’s see, we’re going to take this right now.
I’m going to come in here with our double crab mixture, and we’re just going to. yeah, check that out. Top it. Just like that in that Perfect. Heck yeah. wow. Yum, yum, yum. Now do the same thing for the other. How many do we have?
One, two, three, four, five, six, seven, eight, nine, ten, 11, 12. We’ve got ourselves a baker’s dozen. We’ve got 13 of them in here. So let’s go ahead and fill all of these up. All right? Now, we’re just about going to finish these up right here, just like that.
Man, look at those little bundles of deliciousness. And speaking of that, we’ve got some of this left over. But I tell you what, let’s come in here and move these around just to get some of this goodness. But little, little, little fallouts over here. Yeah.
We’re going to put these right back in there just like that. Voila. Now. So okay, we’ve got this leftover couple things we could do. We could make a crab cake out of it. I am going to grab this guy right here,
And I’m just going to fill this kind of treat it like a big old devil crab. You know what I mean? So we just. You know what? Yeah. Okay, You know what? Heck with this. I’m done with you. Best thing we can do is use the best tool.
You got your hand? Heck, yeah. So we’re going to come in here just like that. It’s kind of got to push that down just a little bit in there. You would actually go a little bit more and then you know what? Voila. Now we’ve got ourselves a little I guess that’s a ram.
I don’t know. It’s not a rampant. And we got a little a little dish of devil crab right there. So tell you what, I’m going to clean up and get this things into the oven. Yeah. So. All right, I tell you what, it is time for us to top our little
A little buttons of deliciousness right there. And we’re going to get those in the oven trying to come in here and just make a nice little let’s see, a little small slice. Don’t leave anything huge. I was going to put that right on top of that, just like so. Heck yeah.
Man, this is going to be good. So as we go, I’m just going to go ahead and cover all of these up. Heck yeah. Yum, yum. Right. I tell you what, I think I’m just going to come in here and we’re just going to kind of kind of break this cheese up
A little bit instead of just putting a big old slab on top. I think it’s going to work out a little better force. So I’m going to come in. Well, I have to get that little piece. There he is, right? Yes, we got him. Okay.
So just, you know, don’t need to see that right there. I think I’m just a little too much. So I’m going to come in here and just kind of break that guy up just like so. And we will continue on. Heck yeah, man. I cannot wait to munch on some of these
Hot to tell you what. That’s got a couple of pieces still in my hand, too. You know, it is time to go into our oven, preheated 350 degrees, and then we can let these bake for about 18 minutes. 20 minutes. Take a look.
I’m at about 16 to make sure everything is the way it should be. Heck, yeah. So in the oven we go in Ah man, tell you what, 18 minutes. Here we are. I took them out a few minutes ago. So it’s not. Yeah.
Not to too hot and cool enough for us to handle it took like I said, about 18 minutes in the oven at 350 and we turn that broiler on and, I don’t know, 45 minutes, maybe 245 minutes. Now, we wouldn’t be able to see them. I don’t think about 45 seconds.
And we got a nice little toasty brown on top. Heck yeah. That is just what we need. So I tell you what, why don’t we go ahead, check this one out right there. That’s that is it. That one. It’s going to be a little meal. We’ll put him here. let’s grab.
I don’t know. Let’s see. Let’s grab this guy right here. Put him right there. We’ll grab this one Like that. See? Grabbed. Yeah, we’ll grab this one. I don’t know why I’m being picky. It doesn’t really matter. Then we’ll grab two of these little guys right here, just like that,
And we’ll drop them right back that way. I don’t know. You get creative. Heck, yeah. So we’ll come in here, maybe give ourselves a little bit of our dried parsley. I don’t know what the heck you know. Anyway, there it is. So. Wow. Check that out right there. ma’am, are devil crab stuff.
Portabella mushrooms. And we got them top with some of that nice fresh mozzarella cheese. You know what? Why don’t we grab this little guy right here? Go ahead and give this a little bit of a taste. What do you think? Let’s see what we got. Got a little bit of
A little bit of lemon juice, too. And we’re going to give it a little taste. Wow. That. Wow. Excuse me. That is delicious. Heck yeah, man, I. I mean, that was quick, simple. Longest thing was, what have you had to cook? And we had to bake them that day and that right there,
Those are just a take what you need. Wow. You need to try those out. And hey, for the recipe, check out the description down below. And hey, right there. How about a cheesy crab case? A deal? That sounds pretty good, too. And so how about. don’t forget right there.
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