Portobello Crab Open-Faced Sandwiches Recipe

Portobello Crab Open-Faced Sandwiches Recipe photo by Taste of Home

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A roasted red pepper sauce tops this hearty sandwich with a yummy crab filling. Rosalind Pope, of Greensboro, North Carolina says, “with almost no saturated fat, this is light because the mayonnaise has been replaced with non-fat plain yogurt, and it’s served on only half a bun!”

This recipe is:

Healthy

Diabetic Friendly

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Portobello Crab Open-Faced Sandwiches Recipe

Prep: 45 min. + standing Bake: 15 min.

Yield: 4 Servings

45 15 60

Ingredients

1 large sweet red pepper
1/2 cup fat-free plain yogurt
1 teaspoon sherry or reduced-sodium chicken broth
1 garlic clove, crushed
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
STUFFED MUSHROOMS:
1 small onion, finely chopped
1 small sweet red pepper, finely chopped
1 teaspoon canola oil
1 egg, lightly beaten
3 tablespoons fat-free plain yogurt
1/2 teaspoon Worcestershire sauce
1 cup crushed saltines (about 30 crackers)
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon seafood seasoning
1/2 teaspoon paprika
Dash pepper
1 can (6 ounces) lump crabmeat, drained
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
FOR SERVING:
2 hamburger buns, split and toasted
1 cup watercress

Directions

Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside.
For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake at 400° for 15-20 minutes or until stuffing is golden brown and mushrooms are tender. Serve on bun halves with watercress and reserved red pepper sauce. Yield: 4 servings.

Nutritional Facts 1 sandwich with 3 tablespoons sauce equals 268 calories, 6 g fat (1 g saturated fat), 92 mg cholesterol, 794 mg sodium, 36 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

Originally published as Portobello Crab Open-Faced Sandwiches in Healthy Cooking April/May 2009, p26