Crab Stuffed Portabellas and Citrus-Mustard Dressed Greens |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1/4 cup extra virgin olive oil |
4 large portabella mushroom caps, wiped clean with damp cloth |
mccormick's montreal brand steak seasoning |
3 tablespoons butter, softened |
1 bay leaf |
2 celery ribs, chopped |
1 small onion, chopped |
1 small red bell pepper, chopped |
salt |
fresh ground black pepper |
2 teaspoons old bay seasoning |
2 teaspoons hot sauce |
6 ounces lump crabmeat |
3 slices white bread, toasted |
1 cup chicken broth |
2 -3 tablespoons chopped flat leaf parsley |
1 tablespoon lemon curd |
2 tablespoons white wine vinegar |
2 teaspoons dijon mustard |
1/3 cup extra virgin olive oil |
salt |
fresh ground black pepper |
1 (8 ounce) bag mixed baby greens |
Directions:
1. Heat a grill pan or large nonstick skillet over med-high heat.
2. Pour olive oil in a small dish; using a pastry brush, coat mushroom caps with oil.
3. Grill mushrooms about 10 minutes or until tender, and season with Montreal Steak Seasoning.
4. Preheat a skillet over med-high heat.
5. Add olive oil (what is left from brushing the mushrooms) to the skillet and combine with 2 tablespoons butter; let butter melt into oil and add bay leaf, celery, onion, and bell pepper; season with salt, pepper, and Old Bay Seasoning; cook 3-5 minutes or until almost tender.
6. Add hot sauce to vegetables; run your fingers through the crab to make sure there are no pieces of shell in the meat.
7. Break up the crabmeat with fingertips and mix into vegetables.
8. Butter toasted bread with remaining butter; cut toast into small dice; add toast to vegetables and moisten stuffing with chicken broth.
9. Adjust seasonings to taste.
10. Top cooked portobello caps with stuffing; garnish with chopped parsley.
11. To make the salad dressing: combine the lemon curd, vinegar, and mustard in a bowl, using a whisk.
12. Whisk in the olive oil in a slow stream and season with salt and pepper.
13. Add lettuce to a bowl and drizzle dressing over the top.
14. Serve mushrooms caps with greens on the side.
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