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1
Heat a grill pan or large nonstick skillet over medium-high heat.
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2
Pour extra-virgin olive oil into a small dish.
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3
Using a pastry brush, coat mushroom caps with oil.
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4
Grill 10 minutes, until tender and season with grill seasoning blend.
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5
Meanwhile, preheat a medium skillet over medium to medium-high heat.
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6
Add remaining extra-virgin olive oil to pan -- left from brushing mushroom caps -- to skillet and combine with 2 tablespoons butter.
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7
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.
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8
Saute until vegetables are tender, about 5 to 7 minutes.
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9
Add hot sauce to vegetables.
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10
Run your fingers through the crab to make sure there are no pieces of shell in the meat.
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11
Break up crabmeat with fingertips and mix into veggies.
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12
Butter toasted bread with remaining 1 tablespoon of diced butter.
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13
Add toast to veggies and moisten stuffing with chicken stock.
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14
Adjust seasonings.
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15
Top cooked portobello caps with stuffing.
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16
Garnish with chopped parsley and serve along side greens.
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17
Pour lettuce into a bowl.
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18
In a smaller bowl, combine lemon curd with vinegar and mustard using a whisk.
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19
Whisk in oil in a slow stream and season dressing with salt and pepper, to your taste.
