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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
4 ounces whole butter
8 slices applewood bacon
3 medium onions, chopped
1 cup veal or dark fowl stock
1 bouquet garni
2 ounces Madeira
to taste, salt and pepper DIRECTIONS:Using a knife, gently grasp top skin of mushroom cap and pull from outside to the center. Continue until all skin is removed.

Using a 3-inch ring cutter, cut each cap into equal circles. Reserve all excess. Combine olive oil with Worcestershire sauce; brush mixture liberally on each circle. Allow to set at least 1 hour. Lightly saute in remaining olive oil mix on low heat. Chop remaining mushroom scraps and saute in olive oil mix until tender. Set aside to cool, then spoon on top of 8 of the mushroom circles. In large pan, saute shallots in 1 Tbsp. butter until translucent. Add ½ cup cream and reduce by half. Remove from heat and add truffle oil, mustard and chopped herbs. Place mixture in a bowl. Allow to cool and add eggs and breadcrumbs, stirring until incorporated. Add crab meat and salt and pepper to taste. Mix gently, taking care not to break up lumps of crab.

Place 1/8 of crab mix on top of mushroom circles. Wrap each sandwich in a strip of applewood bacon and secure with a toothpick. Refrigerate until needed.

Melt half of remaining butter in medium sauce pan and add onions. Saute until tender, then cover and reduce heat until onions are deeply caramelized. Add stock and reduce by 2/3. Add remaining cream and Madeira; reduce by half.

Place onion cream in blender and run until smooth. Strain and season. Place carpetbaggers in preheated 400°F oven and bake for 10 minutes. Place 1/8 of cream in a circular ribbon on 8 plates. Place 1 carpetbagger on each plate and garnish as desired. SERVINGS:8 entree servings From:Mitchell Nicks of Greensboro, N.C. PHOTO CREDIT:Photo Credit: PHILLIPS FOODS, INC.