Crab-Stuffed Portobello Mushrooms
Apr 19, 2013 06:30PM
● By Anonymous
Cantler’s general manager, Dan Donnelly, shares his industry insight and their secret for scrumptious crab-stuffed portobello mushrooms.
How long have you been working in the restaurant industry?
More than 40 years.
How did you go from being a dishwasher to general manager of a restaurant? What was the process there?
Growing up, I became a dishwasher at 15 at a restaurant a neighbor owned. I stayed in the restaurant business and moved through the ranks of dishwasher, cook, manager, and then general manager of that same restaurant. I joined the Red Lobster team in 1984 as the general manager for 10 years. In 1994, I left and came to Jimmy Cantler’s Riverside Inn.
What makes you stay at Cantler’s?
The people I meet and work with. We have a very dedicated crew and we meet people here from all walks of life. Also, having my name associated with a Maryland landmark restaurant.
How often do you add dishes to the Cantler’s menu?
We have weekly specials and change the menu twice a year.
What is Cantler’s philosophy on food?
We are one of the last remaining authentic crab houses. We try to use local and fresh seafood when possible.
Why the important commitment to local foods?
We support our local watermen and the Chesapeake Bay in that we buy fresh and local.
When you aren’t working at Cantler’s, what’s your favorite spot in Annapolis to eat?
If you had to choose a dish from the Cantler’s menu as your favorite, what would you pick and why?
It’s hard to choose a favorite dish when you have so many great, fresh, local items on the menu. Our guests seem to enjoy the crab-stuffed portobello mushrooms.
Crab Stuffed Portobello Mushrooms
Portobello Mushrooms (6 jumbo caps) Clean and marinate mushrooms in balsamic vinaigrette for one hour or overnight.
Crab Imperial (serves 6–8 people)
1 cup mayonnaise
1 egg beaten
2–3 dashes Tabasco
1/2 tsp white pepper or to taste
1 tsp Old Bay
1/2 tbsp. lemon juice
1 pound jumbo lump crabmeat
Mix first six ingredients then gently fold in crabmeat.
Sauté fresh spinach in white wine and garlic; add sliced cherry tomatoes, roasted red peppers, sliced artichoke. Continue to sauté until warmed through. Preheat oven to 350 degrees. Use a nonstick pan. Top approx. 3 oz of crab imperial to each mushroom cap. Bake 10 minutes or until golden brown. Serve on top of spinach garnish.
Jimmy Cantler’s Riverside Inn
458 Forest Beach Road, Annapolis