Portobello Crab Open-Faced Sandwiches Recipe

5 2 5
Portobello Crab Open-Faced Sandwiches Recipe
Portobello Crab Open-Faced Sandwiches Recipe photo by Taste of Home
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Portobello Crab Open-Faced Sandwiches Recipe

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5 2 5
Publisher Photo
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!”
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 15 min.

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

Nutritional Facts

1 each: 268 calories, 6g fat (1g saturated fat), 92mg cholesterol, 794mg sodium, 36g carbohydrate (9g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Portobello Crab Open-Faced Sandwiches in Healthy Cooking April/May 2009, p26

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Reviews forPortobello Crab Open-Faced Sandwiches

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rwippel User ID: 4262008 216471
Reviewed Dec. 31, 2014

"When I got home I found one of my red peppers went bad so I omitted the red pepper sauce all together. Also, after a couple bites I discarded the toasted bun. So basically what I was left with was a crab cake in a mushroom and boy was it delicious! I used Ritz Crackers as oppose to saltines because I bought a case from a big box store and wasn't about to buy more crackers! The only thing I might do differently is cut down on the amount of crackers that go into the "crab cakes". Otherwise the base recipe was excellent."

MY REVIEW
bel3la User ID: 6855989 92864
Reviewed Aug. 13, 2013

"This is an incredible dish....it is a lot easier than it looks :-).... and more filling than you would expect. I Love the way all the ingredients compliment each other!...Please give this a try!!!"

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