Smoked Portobello Mushrooms with Smoked Crab Imperial
4 Portobello mushrooms, 5 - 6"" diameter
1/2 lb. crab meat, drained and picked clean of shell pieces
2 green onions, chopped
2 Tablespoons seasoned bread crumbs
1-1/2 Tablespoons lemon juice
1 teaspoon seasoned salt
1/8 teaspoon Cookshack Spicy Chicken Rub
1-1/2 Tablespoons mayonnaise
1-1/2 Tablespoons Durkee sauce
Wash mushrooms thoroughly, remove stems, rinse and pat dry. Chop stems. Smoke mushrooms on Cookshack Seafood Grill or in a foil pan, into which holes have been poked, on one rack of smoker. Place crab meat and chopped stems on Seafood Grill or similar pan on another rack. On bottom rack, place pan of water.
Smoke at 200°F for 1-1/2 hours, using alder or hickory wood. Remove and cool.
Mix together smoked crab meat, stems, green onions, bread crumbs, lemon juice, mayonnaise, Durkee sauce and seasonings. Adjust seasoning to taste.
Mound crab meat mixture (about 1/2 cup depending on size of mushroom) on top of drained mushrooms, spread and pat with paprika for color.
Bake at 400°F for 15 minutes or until firm. Cool 5 - 10 minutes to set.
Cut mushrooms into wedges to serve as an hors d'oeuvre, serves 4 - 6.
Serve as appetizer on bed of braised radicchio, or as an entree with asparagus and lemon-dill sauce.
Yield: 4 - 6