Ted's Montana Grill sponsored an appetizer contest and the grand prize was a 12-piece set of All-Clad valued at $1,400 along with a $500 gift card to Ted's...and they had me at All-Clad. I followed the rules, used the required ingredient (crab) and made my appetizer. When I received an email saying "Congratulations!" I just about fainted with glee...I could see myself cooking up a storm with my new All-clad cookware...however, I was not the grand prize winner...and I would have been thrilled with 2nd place (9 piece set of All-Clad) or even 3rd place (6 piece set) but I my recipe didn't make it into the top three - however I was in the TOP TEN...which netted me this:
Ted's Montana Grill apron and a $50 gift card...can't wait to use it...just have to drive to Colorado or Montana to do so as that's where the closest Ted's are located! But I'm not complaining...a win is a win!
Here's my prize-winning recipe - I love saying that - let me say it again...PRIZE WINNING RECIPE...ah yes, there's such a nice ring to it! You'll like this - I promise - it's quick and easy to whip up and it's worth five dangs on the ol' meter...if only Ted's judges used a Dang Meter!
Crabbed Stuffed Portobello Wedges - Pots and Pins
4 portobello mushrooms, stems removed, brushed clean
1/2 lb. fresh crab, flaked into bite-size pieces (about 1 cup's worth - you can use canned crab)
1 cup grates Swiss cheese
1/2 cup mayonnaise
2 tablespoons green onion, finely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon curry powder (or more depending on how much spice you like)
Fresh parsley for garnish
Preheat oven to 400 degrees. In a large bowl combine crab, Swiss cheese, mayonnaise, green onions, lemon juice and curry powder and mix well. Divide crab mixture between the mushrooms. Bake in 400 degree oven for 10 to 12 minutes. Remove from oven, let sit for 5 minutes, then slice into 6 wedges. Makes 24 wedges, serves 10 to 12.
"If men can run the world, why can't they stop wearing neckties? How intelligent is it to start the day by tying a little noose around your neck? ~ Linda Ellerbee
