It’s a little unconventional to call this “surf n turf,” but I’m going to do it anyway since it technically is! Alright….that’s a little ridiculous, but still, this is a great way to combine land and sea. In this particular recipe, we are using crab claw meat because it is (in my humble opinion) just as good as lump crab meat for half the price.
Tonight, we paired these mushrooms with Roasted Red Pepper and Veggie Barley (recipe coming soon). but it would go well with almost any roasted vegetable, particularly asparagus. Give it a try. You won’t regret it (unless you don’t like crabs and/or mushrooms)!
Time: 45 minutes
- Portobello mushroom caps (1 per person)
- Crab meat (I used about 2 oz per cap, but use whatever amount suits your taste/budget)
- Seasonings to taste (I used paprika and dried parsley)
- White wine (optional. I used a dry reisling)
- Dry wine
- Garlic (1-2 cloves)
- Dice your onion, and heat up some butter in a pan
- Add your onion, and let it sautee for a few minutes.
- Then, turn the heat down to medium-low, and add a little (optional) white wine and your seasonings, and let the onions braise until most of the liquid has evaporated.
- Pour your onions into a bowl, and set aside to cool briefly (don’t clean the pan if you’re making sauce).
- Preheat your oven to 350 degrees F, and line a baking sheet with lightly oiled foil.
- Clean off your mushrooms with a damp paper towel, and remove the stems and gills. Give the tops a quick spray, and place the caps top down on the baking sheet
- When the onion is warm to the touch, stir in your crab meat.
- Fill your mushrooms, cover with foil, and bake for 30-40 minutes until they reach your desired tenderness.
- When the mushrooms are close to done, turn your attention to your sauce.
- Melt a little butter in a pan, and press in your garlic (or microplane grate or slice and add)
- When the garlic starts to caramelize, add in a flour (equal parts to your butter), and stir in. (note: i totally forgot to make the roux in my hungry state. It was still tasty, but I encourage you to not forget)
- Then add in a bit of wine (off the heat for safety sake), and let it cook down a tad.
- Whisk in your cream, and allow sauce to thicken.
- Plate, devour, and enjoy!