www.inkandembers.com

Crab And Shrimp Stuffed Portabellas: Oh Happy Day!

www.inkandembers.comTo the infrequent passerby, I might give off the appearance, on this particular day anyway, of an early morning backyard fitness enthusiast, attempting some new crossfit based agility routine. But I can assure you, those jumping jack gyrations and lower body riverdance moves are necessary to scare away the robins, cardinals, bluejays, and chipmunks that have taken to our backyard as some sort of morning buffet, gathering up the homegrown, backyard produce like it’s on a pre-holiday sale.

And since this has been our best year for garden production in a long while, I aim to protect what I can. Besides, I kinda like seeing the surrounding plants bearing flowers, fruit, and veggies while moseying around pitside on beautiful days just like today.

The Weber was already heating up, prepped for an indirect cook with a hardwood fire combined with a few chunks of split applewood for a delicate smoke infusion. Todays project is Crab and Shrimp Stuffed Portabellas, and folks, just saying it out loud like that can get a belly to rumble, so let’s get after it.

We have to start with a couple of portabella caps, cleaned, stemmed, and then set aside while we prep the stuffing.

www.inkandembers.com

For the first step of the stuffing concoction, I gathered an egg, 1 1/2 Tbsp chopped green onion, plus 1/2 tsp each of lemon juice, Worcestershire, chopped garlic, chopped red onion, and cracked black pepper. Added to this mix is a heaping tablespoon of plain greek yogurt.

www.inkandembers.com

Whisking it together brings about a gloppy, gooey, oddly colored mixture, that for some reason looks like it would make a helluva omelet, but we’re not finished with it, so onward…

www.inkandembers.com

Now round up a can (about 6 oz) of crab meat, 2 to 3Tbsp of parmesan cheese, 1/4 cup of plain bread crumbs, and a tablespoon of chopped parsely.

www.inkandembers.com

You know what to do now, right? Fold those ingredients into the aforementioned gloppy, gooey, oddly colored mixture, making a stuffing with a consistency of a crab cake.

www.inKandembers.com

Fill ’em up!

www.inkandembers.com

I had 6 cleaned and deveined large shrimp with the tails left on, to which I dusted with my favorite seafood rub.

www.inkandembers.com

Lay those beauties on top of the stuffed portabellas. Almost artistic, am I right?

www.inkandembers.com

And cover with another good amount of parmesan and and enough breadcrumbs to form a light crust. Shower it all with chopped parsley. The edges of the portabellas were brushed with a light coating of olive oil so they wouldn’t burn, and then off we go to that preheated grill.

www.inkandembers.com

With the grill at around 400°, lay the stuffed caps on the indirect side, rotating every 10 minutes or so for even cooking.

www.inkandembers.com

Keep checking while rotating, because they will start to look and smell dee-licious.

www.inkandembers.com

When the tops are browned and delicious looking, I removed the portabellas from the grill, plated them up, and enjoyed this rich combination of juicy portabella caps, succulent shrimp, and delicious crabmeat, all while enjoying the peace and quiet of my backyard, at the moment, robin, cardinal, bluejay, and chipmunk free.

www.inkandembers.com

Because Life Is Better Wood Fired