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Appetizers |
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INGREDIENTS:
1/2 pound jumbo lump crabmeat
6 ounces Portobello mushrooms
1/2 cup roasted red and yellow peppers
1/2 cup white wine
1/2 cup bread crumbs
4 green onions
2 ounces olive oil
1 tablespoon tarragon
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DIRECTIONS:
Rub
Portobello mushrooms with olive oil. Grill on each side for three
minutes.
Cut
each mushroom in three-inch circles.
Add
crabmeat, roasted peppers, wine, bread crumbs, green onions and
tarragon in a small bowl. Add one-half cup of seafood sauce of
your choice. Mix.
Put
crab mixture between three layers of mushrooms. Serve with
additional sauce as a topping
Servings: 4
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