Jumbo Lump Crab Meat and Portobello Mushroom Carpetbagger

INGREDIENTS:8 very large portobello mushroom caps
½ cup extra virgin olive oil
2 Tbsp. Worcestershire sauce
1 lb. Phillips Jumbo Lump Crab Meat
2 shallots, minced
1 Tbsp. flat leaf parsley, finely chopped
½ Tbsp. thyme, chopped
3 Tbsp. Dijon Mustard
2 cups heavy cream
3 whole eggs
½ cup unflavored breadcrumbs
1 ½-2 ounces white truffle oil

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish