Crab Stuffed Portobellos And Citrus-Mustard Dressed Greens

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
4 cups	948ml	Portobello mushroom caps - wiped with damp (large)
		Cloth
		Grill seasoning blend - to taste
		= (Montreal Steak Seasoning by McCormick
		Recommended)
2 tablespoons	30ml	Butter - plus
1 tablespoon	15ml	Butter - cut small dice
1		Bay leaf
2		Celery ribs from heart of stalk
1		Onion - chopped (small)
1		Red pepper - seeded, chopped (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Crab boil seasoning (Old Bay recommended)
		= (or 1 tspn poultry seasoning plus 1
		Tspn paprika)
2 teaspoons	10ml	Hot sauce
6 oz	170g	Lump crabmeat
3		White bread - toasted
1 cup	237ml	Chicken stock
		A handful chopped parsley leaves
1		Bag mixed baby greens - (8 oz) - any brand or variety
		Dressing
1 tablespoon	15ml	Lemon curd - (rounded)
		= (available near jams and jellies)
2 tablespoons	30ml	White wine vinegar
2 teaspoons	10ml	Dijon style mustard
1/3 cup	78ml	Extra-virgin olive oil

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E27) - from the TV FOOD NETWORK

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