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Portobello Crab Cakes

Servings: 6

6 Portobello Mushrooms
1 teaspoon Dijon
2 Tablespoon Worcestershire
2 Tablespoon Extra Virgin Olive Oil
1 teaspoon each Salt & Pepper
Crab Cakes:
1 lb crab
¼ cup chopped parsley
1 ½ teas Old Bay seasoning
½ teaspoon each Salt & Pepper
4 Tablespoons panko bread crumbs
4 Tablespoons mayo
2 teaspoons Dijon
1 egg lightly beaten
4 scallions – green parts only
Lemon Sauce:
Juice from 1 lemon
3 TBL Mayo
3 TBL sour cream
½ t each S&P
1 T parsley

Clean Portobello mushrooms with paper towel. With a spoon, scrape out the scales and then cut the stem as short as possible. Combine all marinade ingredients in a plastic bag and mix then add mushrooms. While marinating (for at least 30 minutes) combine the crab cakes. Pre-heat oven to 350 degrees. Empty crab in a medium mixing bowl along with the rest of the ingredients, mixing well but being careful not to break up the crab. Divide into 6 parts and place on each of the Portobello mushrooms then bake in the oven for 30 minutes.


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