Best Crab Salad With Grilled Portobello Mushrooms And Walnut Vinaigrette Recipes

MARINATED LUMP CRABMEAT ON GRILLED PORTABELLA

Steps:

• Mix the balsamic vinaigrette ingredients together and marinate the mushrooms in 1 cup of the vinaigrette for 30 minutes. Heat grill and place red peppers and portobellos on the griddle and grill for 6-8 minutes. Set aside to cool.
• While that's cooling, marinate the crabmeat with the sour cream and a drizzle of lemon juice. Season with sea salt, pepper, a hint of cayenne and chives. Mix crabmeat gently so as to not break of the lumps.
• Split the grilled peppers in half and remove skin and seeds. Cut into 1/4" wide strips, cut the mushrooms the same way.
• Split cherry tomatoes in half and combine with the mushrooms and pepper salad, add the remaining balsamic vinaigrette but leave a few spoonfuls aside for garnishing the plate. Spread the mushroom and pepper salad in the center of the each of 4 plates. Place 3 leaves of Belgian endive on top and fill with the crabmeat. Garnish with baby greens. Drizzle the viniagrette around the plate for taste and presentation.

CRAB STUFFED PORTOBELLOS AND CITRUS-MUSTARD DRESSED GREENS

Steps:

• 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.

CRAB CAKE-STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 425ºF.
• Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
• In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
• Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
• Bake, uncovered, about 15 minutes or until mushrooms are tender.

WALNUT VINAIGRETTE

Steps:

• Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
• Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.