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Crab Imperial - As Filling for Portobella Mushrooms? Sides?

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Crab Imperial - As Filling for Portobella Mushrooms? Sides?

ElsieDee | Nov 26, 2013 08:16 AM

Turns out that we're having last-minute Thanksgiving guests. We're all pescatarian (do not eat mammals or fowl), so I'm scrambling to come-up with something that's relatively easy to make and will be festive. Non-traditional is fine.

Guests are bringing appetizers (and wine!).

I'll make a pear and Gorgonzola salad over field greens with a light dressing for a starter.

For the main, I'm thinking about using a basic Crab Imperial recipe and then using it as a filling for Portobella mushrooms. Would I roast the mushroom caps before stuffing them? Do a dry pan saute to cook them a bit? Or bake them, stuffed, without pre-cooking?

For sides, all I can come-up with is brussel sprouts roasted with garlic. I imagine, with the richness of the crab dish, we don't want anything creamy or heavy. I can do some homemade dinner rolls, too. But I think something else should be added and I've not a clue as to what that might be. Was thinking about roasted root vegetables, but I can't reconcile those flavors with the crab. Ideas?

Dessert will be a pumpkin roll (a pumpkin sponge filled with a whipped cream cheese frosting) and maybe a trashy Kahlua cake (because it's my favorite, I've not had it for ages, and "festive" to me screams CHOCOLATE).

Many, many thanks!

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