Portobello Crab Open-Faced Sandwiches |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A roasted red pepper sauce tops this hearty sandwich with a yummy crab filling. Rosalind Pope, of Greensboro, North Carolina says, âwith almost no saturated fat, this is light because the mayonnaise has been replaced with non-fat plain yogurt, and itâs served on only half a bun!â Ingredients:
1 large sweet red pepper |
1/2 cup fat-free plain yogurt |
1 teaspoon sherry or reduced-sodium chicken broth |
1 garlic clove, crushed |
1/2 teaspoon hot pepper sauce |
1/4 teaspoon salt |
stuffed mushrooms: |
1 small onion, finely chopped |
1 small sweet red pepper, finely chopped |
1 teaspoon canola oil |
1 egg, lightly beaten |
3 tablespoons fat-free plain yogurt |
1/2 teaspoon worcestershire sauce |
1 cup crushed saltines (about 30 crackers) |
1 tablespoon minced fresh parsley |
2 teaspoons dijon mustard |
1/2 teaspoon seafood seasoning |
1/2 teaspoon paprika |
dash pepper |
1 can (6 ounces) lump crabmeat, drained |
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed |
for serving: |
2 hamburger buns, split and toasted |
1 cup watercress |
Directions:
1. Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside.
3. For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
4. Bake at 400° for 15-20 minutes or until stuffing is golden brown and mushrooms are tender. Serve on bun halves with watercress and reserved red pepper sauce. Yield: 4 servings.
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