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Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens (Rachael Ray) Recipe

Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens (Rachael Ray) Recipe

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Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens (Rachael Ray)

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Ingredients:

Serving

1/4 cup extra-virgin olive oil , eyeball it
4 large portobello mushroom caps , wiped with damp cloth
grill seasoning blend (recommended: montreal steak seasoning by mccormick)
2 tbsp butter, plus 1 tbsp cut into small dice
1 bay leaf
2 ribs celery from heart of stalk
1 small onion, chopped
1 small red pepper, seeded and chopped
salt and pepper
2 tsp crab boil seasoning (recommended : old bay) or 1 tsp poultry seasoning plus 1 tsp paprika
2 tsp hot sauce , eyeball it
6 oz lump crabmeat , available in fresh seafood section of market in 6 oz tubs
3 slices white bread, toasted
1 cup chicken stock
a handful chopped parsley leaves
1 bag, 8 oz, mixed baby greens, any brand or variety
1 rounded tbsp lemon curd , available near jams and jellies
2 tbsp white wine vinegar , eyeball it
2 tsp dijon style mustard
1/3 cup extra-virgin olive oil

Directions:

Heat a grill pan or large nonstick skillet over medium-high heat. Pour extra-virgin olive oil into a small dish. Using a pastry brush, coat mushroom caps with oil. Grill 10 minutes, until tender and season with grill seasoning blend.
Meanwhile, preheat a medium skillet over medium to medium-high heat. Add remaining extra-virgin olive oil to pan - left from brushing mushroom caps - to skillet and combine with 2 tablespoons butter. Melt butter into oil and add bay leaf and chopped vegetables, season with salt and pepper and crab boil seasoning or, poultry seasoning and paprika. Saute until vegetables are tender, about 5 to 7 minutes. Add hot sauce to vegetables. Run your fingers through the crab to make sure there are no pieces of shell in the meat. Break up crabmeat with fingertips and mix into veggies. Butter toasted bread with remaining 1 tablespoon of diced butter. Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing. Garnish with chopped parsley and serve along side greens.
Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk. Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	504.47 Kcal (2112 kJ)
Calories from fat	384.27 Kcal
		% Daily Value*
Total Fat	42.7g	66%
Cholesterol	17.23mg	6%
Sodium	1169.44mg	49%
Potassium	233.36mg	5%
Total Carbs	17.79g	6%
Sugars	4.52g	18%
Dietary Fiber	2.87g	11%
Protein	13.06g	26%
Vitamin C	35.6mg	59%
Vitamin A	0.1mg	2%
Iron	1.3mg	7%
Calcium	51.1mg	5%

Amount Per 100 g
Calories	178.6 Kcal (748 kJ)
Calories from fat	136.04 Kcal
		% Daily Value*
Total Fat	15.12g	66%
Cholesterol	6.1mg	6%
Sodium	414.01mg	49%
Potassium	82.61mg	5%
Total Carbs	6.3g	6%
Sugars	1.6g	18%
Dietary Fiber	1.02g	11%
Protein	4.62g	26%
Vitamin C	12.6mg	59%
Iron	0.5mg	7%
Calcium	18.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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