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Portabella Mushrooms Topped With Crab Imperial a La John Shields

I remember the first time I tasted this dish. It was at a small gathering in Baltimore, and a friend, raving about a restaurant called Gertrude’s at the Baltimore Museum of Art, had attempted to recreate their famous crab-stuffed portabellos. The sheer extravagance of the sweet crab, the earthy mushrooms, and that hint of sherry was mind-blowing. It was a symphony of flavors that perfectly captured the spirit of Chesapeake Bay cuisine, and I’ve been chasing that perfect bite ever since. This recipe, inspired by John Shields’ rendition, gets remarkably close.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 57 minutes
Servings: 4
Dietary Type: Pescatarian

Ingredients

For the Sautéed Mushrooms:

6 tablespoons butter (3/4 stick)
4 portabella mushrooms, 4-inch diameter (or 16-20 medium mushrooms, stemmed)
1/4 cup dry sherry

For the Crab:

2 tablespoons green bell peppers, diced
2 tablespoons red bell peppers, diced (or 2 tablespoons pimento)
1/2 cup mushroom, chopped
3/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 teaspoon capers, drained and chopped
1/2 teaspoon black pepper, freshly ground
1 teaspoon Old Bay Seasoning
1 lb lump crabmeat, picked over

For the Imperial Topping:

1 egg, beaten
1/4 cup mayonnaise
1 pinch paprika
1 tablespoon parsley, chopped

Equipment Needed

Large skillet
Baking/broiling tray
Aluminum foil
Small mixing bowls
Mixing bowl

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a large skillet, melt 6 tablespoons of butter over medium heat. The skillet should be large enough to accommodate all the mushroom caps in a single layer.
Sauté the 4 portabella mushroom caps for approximately 5 minutes, or until they are barely tender. You want them to soften slightly but not become completely limp.
Pour in the 1/4 cup of dry sherry. Turn up the heat to medium-high and reduce the liquid by half, allowing the sherry to concentrate its flavor and slightly thicken.
Remove the skillet from the heat and allow the mushroom caps to cool slightly in the sherry-butter reduction. This helps them absorb the flavors.
Meanwhile, line a baking/broiling tray with aluminum foil for easy cleanup.
Place the sautéed mushroom caps on the foil-lined tray, making sure they are evenly spaced. Reserve the butter/sherry liquid remaining in the skillet; don’t discard it!
Return the skillet to medium heat. In the reserved butter/sherry liquid, sauté the 2 tablespoons of diced green bell peppers, 2 tablespoons of diced red bell peppers (or pimento), and 1/2 cup of chopped mushroom until they are softened. This will take about 5-7 minutes. Set aside to cool slightly.
In a small mixing bowl, combine 3/4 cup of light mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1/4 teaspoon of Tabasco sauce, 1 teaspoon of drained and chopped capers, 1/2 teaspoon of freshly ground black pepper, and 1 teaspoon of Old Bay Seasoning. Mix all ingredients thoroughly until well combined.
Add the sauteed peppers and mushrooms to the mayonnaise mixture and stir to incorporate.
In a separate, larger mixing bowl, gently place the 1 pound of lump crabmeat, being careful not to break up the lumps too much. Pour the seasoned mayonnaise mixture over the crabmeat.
Very gently toss the crabmeat with the seasoned mayonnaise mixture until the crab is evenly coated. The key here is to be delicate so that the crabmeat remains in large, succulent lumps.
Spoon the crabmeat mixture generously on top of each of the mushroom caps that are already arranged on the prepared aluminum-foil-lined baking tray. Make sure each mushroom cap is piled high with the crab imperial.
Bake in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 20 to 25 minutes, or until the crab filling is heated through and slightly set.
While the mushrooms are baking, prepare the Imperial Topping. In a small bowl, combine 1 beaten egg, 1/4 cup mayonnaise, a pinch of paprika, and 1 tablespoon of chopped parsley. Mix well until the ingredients are fully incorporated.
Preheat the broiler.
Once the mushrooms have finished baking, spoon the Imperial Topping evenly over each mound of crabmeat.
Place the baking tray under the preheated broiler and broil for 1 to 2 minutes, or until the topping is nicely browned and bubbly. Watch carefully to prevent burning. (If a broiler is unavailable, you can brown the top in the oven at a higher temperature, but it will take a bit longer.)
Serve the Portabella Mushrooms Topped with Crab Imperial immediately.

Expert Tips & Tricks

For an extra layer of flavor, consider adding a splash of dry sherry to the crab mixture as well.
If you’re using pasteurized canned crabmeat, be sure to drain it thoroughly to remove any excess moisture. This will help prevent the crab imperial from becoming watery.
To prevent the mushroom caps from becoming soggy, you can pre-bake them for a few minutes before adding the crab filling.
If you want to prepare this dish ahead of time, you can assemble the stuffed mushrooms and store them in the refrigerator until you’re ready to bake. Just add a few minutes to the baking time.
At Gertrude’s, John Shields further reduces the butter/sherry liquid to create a thick pool on the plate on which to place the stuffed mushrooms; if you prefer to do that, use 4 tablespoons butter to saute the bell peppers and chopped mushrooms.

Serving & Storage Suggestions

Serve the Portabella Mushrooms Topped with Crab Imperial immediately while they are hot and bubbly. They make an excellent appetizer or a light entrée. Garnish with a sprig of parsley or a lemon wedge for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit until heated through, or microwave on low power. Be aware that microwaving may affect the texture of the crabmeat. It is not recommended to freeze this dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	545 kcal	N/A
Calories from Fat	360 g	66%
Total Fat	40.1 g	61%
Saturated Fat	14.6 g	72%
Cholesterol	197.9 mg	65%
Sodium	1177.8 mg	49%
Total Carbohydrate	14.3 g	4%
Dietary Fiber	1.7 g	6%
Sugars	6.1 g	N/A
Protein	29.8 g	59%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Spicy Kick: Add a pinch of cayenne pepper to the crab mixture for a little heat.
Cheese Please: Sprinkle a bit of grated Parmesan or Gruyère cheese over the Imperial Topping before broiling for a richer flavor.
Vegetarian Option: Substitute the crabmeat with a mixture of finely chopped artichoke hearts, hearts of palm, and seasoned breadcrumbs for a vegetarian-friendly version.
Dietary restrictions: You can replace the mayonnaise with an alternative, such as Vegenaise, to create a dairy-free version of the recipe.

FAQs (Frequently Asked Questions)

Q: Can I use smaller mushrooms if I can’t find portabellos?
A: Absolutely! If you can’t find portabello mushrooms, you can use smaller cremini or button mushrooms. You’ll just need more of them, and you may need to adjust the cooking time slightly.

Q: Can I make this ahead of time?
A: Yes, you can assemble the stuffed mushrooms ahead of time and store them in the refrigerator until you’re ready to bake. Add a few minutes to the baking time to ensure the filling is heated through.

Q: What kind of crabmeat should I use?
A: Lump crabmeat is ideal for this recipe because it provides the best texture and flavor. However, if you can’t find lump crabmeat, you can use other types of crabmeat, such as backfin or claw meat.

Q: Can I freeze the leftovers?
A: It is not recommended to freeze this dish, as freezing can affect the texture of the crabmeat and the overall quality of the dish.

Q: What can I serve this with?
A: Portabella Mushrooms Topped with Crab Imperial are delicious served as an appetizer or a light entrée. Consider serving them with a side salad, grilled asparagus, or crusty bread.

Final Thoughts

This recipe for Portabella Mushrooms Topped with Crab Imperial is a true celebration of Chesapeake Bay cuisine. The combination of earthy mushrooms, sweet crabmeat, and a tangy Imperial Topping is simply irresistible. I encourage you to try this recipe at home and experience the flavors of Gertrude’s for yourself. Don’t be afraid to experiment with variations and make it your own. And please, share your feedback and creations! Perhaps you’ll find a new favorite dish to cherish, just like I did. A crisp Sauvignon Blanc would pair beautifully with this dish!

Portabella Mushrooms Topped With Crab Imperial a La John Shields Recipe