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I will be posting all seafood recipes and tips on this page. Use the "labels" column below to sort the posts to find what you're looking for more easily.

Friday, April 9, 2010

Variety is the Spice of Life!

Try changing up your tuna by adding different items:

Diced red apple is a GREAT complement to tuna with mayo.
Or add some diced the tuna a little kick!
Also try adding garlic salt to give the tuna a sophisticated uplift.

If you have any suggestions, comment on this post and I will be sure to add them!


Crab Stuffed Portobello Mushroom Caps

Recipe courtesy Emeril Lagasse, 2005 via

This recipe was originally doubled and classified as appetizers, however my hubby and I had one each for dinner.  But I would add a salad or other side dishes...

Prep Time: 10 minutes
Cook Time: 1 hr 10 min
Level: Easy
Yield: 2 portions

2 Large Portobello mushrooms, stems removed
1 1/2 tablespoons olive oil
3/4 teaspoons salt
1/2 teaspoon freshly ground white pepper
1 tablespoons unsalted butter
1/8 cup small-diced onions
1 tablespoons all-purpose flour
1/2 cup whole milk
Pinch freshly grated nutmeg
1/4 pound lump crabmeat, picked over
1/4 - 1/2 cup grated Gruyere (a kind of swiss cheese)
2 teaspoons bread crumb


Preheat the oven to 400 degrees F.

Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 1 tablespoon of the olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Be sure to CHECK after about 15 minutes.  Remove from the oven and cool for 10 minutes.

Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining salt, white pepper and the nutmeg.

Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining 1/2 tablespoon of olive oil.

Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.


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