Crab Meat & Portobello Mushroom Carpetbagger

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

This crabmeat appetizer is worth the work for the raves it will elicit. Crab tops portobello circles and is then wrapped in bacon and baked. Served on a creamy wine sauce this is a flavorful delight.

Ingredients

8 very large portobello mushroom caps
1/2 cup xxtra virgin olive oil
2 tbs. Worcestershire Sauce
1 lb. crab meat
2 shallots, minced
1 tbs. flat leaf parsley, finely chopped
1/2 tbs. thyme, chopped
3 tbs. dijon mustard
2 cups heavy cream
3 whole eggs
1/2 cup unflavored breadcrumbs
1 1/2 - 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
Salt and fresh ground pepper to taste

Steps

1. Using a knife, gently grasp top skin of mushroom cap and pull from the outside to the center. Continue this method until all the skin is removed.

2. Using a 3-inch ring cutter, cut each cap into equal circles. Reserve all excess. Combine olive oil with Worcestershire Sauce; brush the mixture liberally on each circle. Allow to set at least one hour. Lightly sauté in remaining olive oil mix on low heat. Chop remaining mushroom scraps and sauté in remaining olive oil mix until tender. Set aside to cool, and then spoon on top of eight of the mushroom circles.

3. In a large pan, sauté shallots in 1 Tbs. butter until translucent. Add 1/2 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 the lumps of crab.

4. Place one eighth of the crab mix on top of mushroom circles. Wrap each sandwich in a strip of Applewood Bacon and secure it with a toothpick. Refrigerate until needed.

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

6. Place onion cream in blender and run until smooth. Strain and season.

7. Place carpetbaggers in a preheated 400 degree oven and bake for 10 minutes.

8. Place an eighth of the cream in a circular ribbon on eight plates. Place one carpetbagger on each plate and garnish as desired.

Source: Recipe from Chef Mitchell Nicks

More From FoodService Director

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources