This delicious crab recipe makes the most of the delightful, snappy flavour of the crab (get it?). The garlic, onions and pepper complement the taste, while the large mushrooms soak it up, adding a delightful, savoury quality of their own.
Try this crab recipe with Independent Shellfish’s brown or velvet crabs for a lovely seafood meal.
Ingredients
- 115g (4oz) fresh crabmeat*
- 4 large flat mushrooms (such as portobello mushrooms)
- 15g (1 tbsp) butter
- 2 spring onions
- 1 small garlic clove
- 15g (1/2oz) breadcrumbs
- 15g (1/2oz) Parmesan cheese
- 2 tablespoons double cream
- Salt and black pepper
- A pinch of cayenne pepper
* You can use frozen crabmeat, but fresh crab offers a far more piquant flavour.
Method
- Preheat the oven to 180°C / 350°f / gas mark 4
- Wash the mushrooms and remove their stalks at the base to give as much space inside as possible. Then place in an ovenproof dish.
- Trim the spring onions and slice them finely. Then peel and crush the garlic clove.
- Heat the butter in a small pan and fry the onions and garlic gently for a few minutes.
- Stir in the crab meat, breadcrumbs, cream and cayenne pepper, stirring gently throughout and seasoning with salt and black pepper. Fry gently for 2 minutes.
- Divide the mixture evenly among the four mushrooms and grate one quarter of the Parmesan cheese on each. Replace them in the ovenproof dish.
- Bake for 20 minutes until golden brown.
Serve with a delicious leafy salad and crusty, buttered bread to soak up the juice. This tasty meal also provides a source of the important Omega-3 fatty acid.
Let us know your thoughts
Have you tried this delightful crab recipe? Let us know what you thought in the comments or get in touch. We are always delighted to hear from you.