Ingredients
- 4 portobello mushrooms
- 1 cup crabmeat
- 2 shallots, minced
- 1/4 cup fresh parsley, chopped + more for garnish
- 1/2 teaspoon sea salt + extra for topping
- 1/4 teaspoon dried chervil
- 1 organic egg, beaten
- 1/2 cup almond meal + 2 teaspoons for topping
- 2 tablespoons coconut oil, melted
- 1 lemon, wedged
Directions Makes 4 servings
- Preheat the oven to 400°F.
- Trim the mushroom stems from the caps and discard the stems. Under cold running water rinse the tops to remove any grit. Using a serrated melon baller (or carefully with a spoon) scrape out the dark gills from the underside of the caps. Transfer to a paper towel to pat dry then lay the mushroom caps on parchment paper over a rimmed baking sheet.
- Combine the crabmeat, shallots, fresh parsley, 1/2 teaspoon of sea salt, chervil and egg together in a small mixing bowl. Add 1/4 cup of almond meal and mix, then add second 1/4 cup of almond meal and mix well with a fork.
- Fill each mushroom cap with the crab mixture.
- Top each mushroom cap with 1/2 teaspoon of almond meal, a pinch of sea salt and a drizzle of coconut oil.
- Transfer the tray to the oven and bake for 20 minutes. The top will become slightly crispy.
- Serve immediately with additional parsley and lemon wedges for garnish. Don’t forget to squeeze a bit of the lemon juice on the crabmeat as you eat.
- Enjoy! :)