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1
Heat a grill pan or large nonstick skillet over med-high heat.
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2
Pour olive oil in a small dish; using a pastry brush, coat mushroom caps with oil.
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3
Grill mushrooms about 10 minutes or until tender, and season with Montreal Steak Seasoning.
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4
Preheat a skillet over med-high heat.
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5
Add olive oil (what is left from brushing the mushrooms) to the skillet and combine with 2 tablespoons butter; let butter melt into oil and add bay leaf, celery, onion, and bell pepper; season with salt, pepper, and Old Bay Seasoning; cook 3-5 minutes or until almost tender.
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6
Add hot sauce to vegetables; run your fingers through the crab to make sure there are no pieces of shell in the meat.
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7
Break up the crabmeat with fingertips and mix into vegetables.
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8
Butter toasted bread with remaining butter; cut toast into small dice; add toast to vegetables and moisten stuffing with chicken broth.
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9
Adjust seasonings to taste.
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10
Top cooked portobello caps with stuffing; garnish with chopped parsley.
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11
To make the salad dressing: combine the lemon curd, vinegar, and mustard in a bowl, using a whisk.
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12
Whisk in the olive oil in a slow stream and season with salt and pepper.
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13
Add lettuce to a bowl and drizzle dressing over the top.
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14
Serve mushrooms caps with greens on the side.
