Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens

Name: Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps butter, plus 1 tablespoon cut into small dice; 2 ribs celery from heart of stalk; 237 milliliters chicken stock; 2 teaspoons crab boil seasoning (recommended: Old Bay) or 1 teaspoon poultry seasoning plus 1 teaspoon paprika; 4 servings Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick); 2 teaspoons hot sauce, eyeball it; 1 Tbsp lemon curd, available near jams and jellies; 170 grams lump crabmeat, available in fresh seafood section of market in 6 ounce tubs; 1 bag 8 ounces, mixed baby greens, any brand or variety; 2 teaspoons Dijon style mustard; 59 milliliters extra-virgin olive oil, eyeball it; 79 milliliters extra-virgin olive oil; 1 small onion, chopped; 1 handful A chopped parsley leaves; 4 larges portobello mushroom caps, wiped with damp cloth; 1 small red pepper, seeded and chopped; 4 servings Salt and pepper; 3 slices white bread, toasted; 2 Tbsps white wine vinegar, eyeball it

Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens might be just the side dish you are searching for. This pescatarian recipe serves 4. One portion of this dish contains approximately 14g of protein, 40g of fat, and a total of 508 calories. If you have olive oil, salt and pepper, celery from heart of stalk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Heat a grill pan or large nonstick skillet over medium-high heat.

Equipment you will use

Grill Pan

Frying Pan

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.

Ingredients you will need

Extra Virgin Olive Oil

Grill Seasoning

Mushrooms

Cooking Oil

Equipment you will use

Pastry Brush

Grill

Meanwhile, preheat a medium skillet over medium to medium-high heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Extra Virgin Olive Oil

Crab Boil Seasoning

Poultry Seasoning

Salt And Pepper

Vegetable

Bay Leaves

Mushrooms

Paprika

Butter

Cooking Oil

Equipment you will use

Frying Pan

Saute until vegetables are tender, about 5 to 7 minutes.

Ingredients you will need

Vegetable

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.

Ingredients you will need

Vegetable

Hot Sauce

Crab

Butter

Bread

Meat

Add toast to veggies and moisten stuffing with chicken stock. Adjust seasonings. Top cooked portobello caps with stuffing.

Ingredients you will need

Chicken Stock

Seasoning

Stuffing

Toast

Garnish with chopped parsley and serve along side greens.

Ingredients you will need

Parsley

Greens

Pour lettuce into a bowl. In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk.

Ingredients you will need

Lemon Curd

Lettuce

Mustard

Vinegar

Equipment you will use

Whisk

Bowl

Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

bay leaf 2Tbsps

butter, plus 1 tablespoon cut into small dice 2ribs

celery from heart of stalk 237milliliters

chicken stock 2teaspoons

crab boil seasoning (recommended: Old Bay) or 1 teaspoon poultry seasoning plus 1 teaspoon paprika 4servings

Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)2teaspoons

hot sauce, eyeball it 1Tbsp

lemon curd, available near jams and jellies 170grams

lump crabmeat, available in fresh seafood section of market in 6 ounce tubs 1bag

8 ounces, mixed baby greens, any brand or variety 2teaspoons

Dijon style mustard 59milliliters

extra-virgin olive oil, eyeball it 79milliliters

extra-virgin olive oil 1small

onion, chopped 1handful

A chopped parsley leaves 4larges

portobello mushroom caps, wiped with damp cloth 1small

red pepper, seeded and chopped 4servings

Salt and pepper 3slices

white bread, toasted 2Tbsps

white wine vinegar, eyeball it

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.