Sycamore Hill Farms Original Recipe
Portabella Crab Caps
You Will Need:
6		Large Portabella Mushroom Caps
1	pound	Crabmeat - Fresh or canned
2	raw	Eggs
2	slices	White Bread Shredded
12	each	Club or Waverly Crackers Crushed
3	TBSP	Mayonnaise
1	TBSP	Finely Chopped Bell Pepper
1	TBSP	Finely Chopped Scallion Onion
2	tsp	Corn Bread Mix
1	tsp	Dry Mustard
1	tsp	Salt
1	tsp	Old Bay Seasoning
1	tsp	Lemon Juice
1/2	tsp	Worcestershire Sauce
1/2	tsp	Parsley Flakes
1/2	tsp	Dill Weed
1/2	tsp	Southern Seasoning
1/4	tsp	Black Pepper
To Prepare:
Drain crabmeat and pick out cartilage, set aside. Take all other ingredients and mix in a
large bowl. After well mixed, add crabmeat and fold in to mix. Keep chilled if making ahead.
To Cook:
Preheat oven to 450O F and position rack to the middle. Place large Portabella Cap that has
been stemmed and cleaned on a greased baking pan with the inside of the cap facing up.
Cook for 4 minutes using a timer and remove from oven.
Place raw leaf spinach, about four or five leaves deep on the baked cap. Place and even
layer of the crabmeat mixture on the spinach. Do all the caps this way on the baking sheet.
Return to oven for 8 minutes and check for browning. When the 8 minutes are up, remove
the caps from the oven and turn the oven to broil.
Drizzle a TBSP of the Crab Cake Sauce on top of each Crab Cake and return to oven for
about 2 minutes. Watch to prevent burning of the Crab Cake Sauce and Crab Cake.
Serve when removed from oven.
Romalade Sauce can be used as a dressing along with the Crab Cake Sauce.