Add Hella-a-bella Topping Recipe

Make the crab-shrimp mixture

In a medium bowl, gently combine lump crabmeat, chopped cooked shrimp, breadcrumbs, mayonnaise, Dijon, lemon juice, Worcestershire, beaten egg, sliced scallions, chopped parsley, Old Bay, salt, and pepper. Fold carefully to keep lumps of crab intact but evenly distributed.

Form cakes

Divide the mixture into 4 equal portions and gently form into compact 3-inch patties about 1 inch thick. Place patties on a parchment-lined tray and refrigerate for 20–30 minutes to firm.

Pan-sear cakes

Heat 1 tablespoon unsalted butter in a large nonstick skillet over medium heat. When butter foams, add crab cakes (work in batches if needed) and cook 3–4 minutes per side until golden brown and heated through. Transfer to a warm oven (200°F/95°C) or rest on a plate tented with foil while you prepare remaining components.

Prepare mushrooms

Brush portabello caps with olive oil and season gill-side and top lightly with salt and pepper. Preheat a grill pan or skillet over medium-high heat.

Cook mushrooms

Place mushrooms gill-side down first for 3 minutes, then flip and cook 2–3 more minutes until tender and slightly caramelized. Remove from heat and keep warm.

Sauté aromatics & seafood

In a sauté pan over medium heat, melt 2 tablespoons butter. Add minced shallot and sauté 1–2 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Add chopped shrimp and cook 1–2 minutes until just opaque. Add white wine and simmer for 1–2 minutes to reduce slightly.

Finish topping

Reduce heat to low, stir in jumbo lump crabmeat gently to warm without breaking lumps, then add lemon juice, chives, salt, and pepper. Taste and adjust seasoning. Remove from heat and keep warm; the butter in the beurre blanc will add extra gloss when plated.

Make reduction

In a small heavy saucepan, combine 1/2 cup dry white wine, 1 tablespoon white wine vinegar, and 1 tablespoon minced shallot. Bring to a simmer over medium heat and reduce until about 2 teaspoons of liquid remain (reduces to a lightly syrupy glaze), 6–8 minutes.

Mount with butter

Lower heat to very low. Whisk in the chilled butter a few pieces at a time, allowing each addition to emulsify before adding more. If the sauce threatens to separate, add 1 teaspoon heavy cream and whisk. Once all butter is incorporated and sauce is glossy, stir in 1 teaspoon lemon juice, season with 1/4 teaspoon salt and a pinch (1/8 tsp) white pepper or cayenne. Keep warm but do not boil.

Place one warm portabello cap on each plate. Center a crab & shrimp cake on top of each mushroom. Spoon a generous portion of the jumbo crabmeat & shrimp mixture over the cake, arranging larger pieces of crab on top for visual appeal.

Ladle warm beurre blanc around and lightly over the topping (about 2–3 tablespoons per plate) to coat and add shine. Garnish with microgreens or baby arugula, scatter extra chopped chives, and serve with a lemon wedge on the side.

Serve immediately while sauce and cakes are warm. Suggested accompaniment: simple herb salad or steamed vegetables.