Crab Stuffed Portobellos and Citrus-Mustard Dressed

Name: Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions