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Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens

This recipe features tender grilled portobello mushrooms generously stuffed with a savory crab and vegetable mixture, seasoned with aromatic spices. It's served alongside fresh mixed baby greens tossed in a vibrant citrus-mustard vinaigrette, providing a bright, zesty counterpoint. An easy and elegant dish, perfect for a light lunch or dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine british
Servings 4 people
Calories 1965.2 kcal

Equipment

  • 1 Grill Pan or Large Nonstick Skillet
  • 1 Medium Skillet
  • 1 Pastry Brush
  • 1 Whisk
  • 2 Mixing Bowls One for greens, one for dressing

Ingredients
  

Main

  • 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 tablespoons butter plus 1 tablespoon 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 teaspoons crab boil seasoning recommended: Old Bay or 1 teaspoon poultry seasoning plus 1 teaspoon paprika
  • 2 teaspoons hot sauce eyeball it
  • 6 ounces lump crabmeat available in fresh seafood section of market in 6 ounce tubs
  • 3 slices white bread toasted
  • 1 cup chicken stock
  • A handful chopped parsley leaves
  • 1 bag 8 ounces, mixed baby greens, any brand or variety
  • 1 rounded tablespoon lemon curd available near jams and jellies
  • 2 tablespoons white wine vinegar eyeball it
  • 2 teaspoons Dijon style mustard
  • 1/3 cup extra-virgin olive oil

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.

Notes

For the portobellos, ensure they are wiped clean, not washed, to prevent water absorption which can make them soggy during grilling. Grilling them cap-side down initially helps to tenderize and create a nice char. When preparing the crabmeat, meticulous checking for shell fragments is crucial for a pleasant eating experience. The stuffing's success hinges on balancing the savory notes from the vegetables and crab boil with the richness of butter and chicken stock; adjust seasoning at the very end. For the citrus-mustard dressing, slowly whisking in the olive oil to the lemon curd, vinegar, and mustard base will create a stable emulsion, resulting in a smooth and well-incorporated dressing that clings beautifully to the greens. Lemon curd offers a unique sweet-tart element, elevating a simple vinaigrette.