Crab Cap Salad
  • 4 large portobello mushrooms
  • 8oz pasteurized fresh lump crabmeat
  • 1/2cup panko or gluten-free breadcrumbs
  • 1/2cup finely chopped red bell pepper
  • 2/3cup shredded Monterey Jack cheese or Havarti cheese
  • 1 shallotchopped
  • 1 garlic clovechopped
  • 1 Tbsp fresh thyme
  • Juice of 1/2 lemon
  • 2tsp grainy Dijon mustard
  • 1/4tsp black pepper
  • 1 large organic egglightly beaten
  • Hot sauceoptional
  1. Preheat oven to 375 F and line baking sheet with parchment paper or silicone baking mat.
  2. Remove stems from mushrooms and scrape away the dark gills. Arrange mushrooms on baking sheet, stem side up.
  3. In large bowl, toss together crab, breadcrumbs, red pepper, cheese, shallot, garlic, thyme, lemon juice, mustard, and black pepper. Gently stir in egg. Divide mixture among mushroom caps and bake until crab mixture is set and light golden brown, 12 to 14 minutes. Serve with a few drops of hot sauce, if desired.
Recipe Notes

Per serving: 188 calories; 19 g protein; 7 g total fat (4 g sat. fat); 12 g total carbohydrates (4 g sugars, 2 g fiber); 308 mg sodium