GOOD CATCH™ CRAB-FREE CAKES | CRAB-LESS STUFFED MUSHROOMS

Ingredients

for Nana’s Marinara (makes 6 to 8 cups)
everyday olive oil
1 white onion, diced small
2 large cloves garlic, minced
1 red bell pepper, diced small
1½ teaspoons minced fresh oregano
sea salt and freshly ground black pepper
2 cans (28 ounces each) San Marzano tomatoes, drained
1 can (6 ounces) tomato paste
about ¼ teaspoon organic cane sugar, optional (see Pro Tips)
large handful of basil leaves, torn

Instructions

  • Preheat oven to 375.
  • Place the mushrooms into a large prep bowl and drizzle with the oil. Toss gently with your hands to coat.
  • Place the Good Catch™ Crab-Free Cakes into a separate large prep bowl. Add half of the parmesan and season with the black pepper. Using a spoon, mash the contents and stir until well combined.
  • Place Nana’s sauce into a medium-sized Pyrex.
  • Spoon the crab mixture into the hollow portion of the mushrooms, placing into the Pyrex once assembled. Repeat with the remaining mushrooms. Top with the remaining parmesan.
  • Cover with foil and bake for 20 minutes. Before serving, garnish with the fresh basil.

To make Nana’s marinara(from THE WICKED HEALTHY COOKBOOK)

  1. Heat a large sauce pot over medium-high heat. Add enough oil to cover the bottom of the pot. Sauté the onions in the oil until they look golden around the edges, about 4 minutes. Add the garlic, bell pepper, and oregano. Sprinkle with a little salt and pepper, then sauté until the peppers are soft, about 5 minutes.
  2. Use your hands to pinch and pull out the canned tomatoes’ cores, then crush the tomatoes right into the pot. Add the tomato paste and sugar. Fill the tomato paste can 4 times with water, adding the water to the pan, and stir until incorporated. Simmer the sauce uncovered over low heat for 1 to 1½ hours, stirring now and then to prevent burning. Use an immersion blender in the pot, or an upright blender, to puree the sauce—or, for the perfect rustic texture, use a food mill.
  3. Return the sauce to low heat and simmer until the flavors blend, an additional 1 to 1½ hours. Taste the sauce, and add salt, pepper, and sugar until it tastes good to you. Remove from the heat and stir in the basil.

PRO TIPS

*Cheater chopping: Pulse the onion in a food processor. While it’s sautéing, pulse the garlic and bell pepper as well. Then chop the canned tomatoes the same way. If you use a food mill when it’s done cooking, the mill will strain out the seeds for you.

*Nana used fresh tomatoes whenever possible. To do that, peel, seed, and chop 6 pounds fresh San Marzano tomatoes and use instead of the canned.

*If your tomatoes are sweet enough, you will not need the pinch of sugar. Alternatively, you could get a little sweetness by adding ½ cup finely shredded carrot when sautéing the onions.

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