Marinated Lump Crabmeat On Grilled Portabella

Name: Marinated Lump Crabmeat On Grilled Portabella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad and Crab; 4 medium portabella mushroom caps, cleaned, membrane removed; 2 red bell peppers; 1 lb lump crabmeat, jumbo; 2 teaspoons chives, cut; 15 cherry tomatoes; 6 tablespoons . sour cream; Belgian endive; 1 cup baby greens, recipe said a handful; lemon juice; sea salt; pepper; cayenne pepper; For Balsamic Viniagrette; 1/4 cup balsamic vinegar; 2 cups extra virgin olive oil; 1 teaspoon onion, diced; 1 small garlic clove, chopped; 1 pinch italian seasoning; salt; pepper

Servings: persons

For the Salad and Crab
4 medium portabella mushroom caps, cleaned, membrane removed
2 red bell peppers
1 lb lump crabmeat, jumbo
2 teaspoons chives, cut
15 cherry tomatoes
6 tablespoons . sour cream
Belgian endive
1 cup baby greens, recipe said a handful
lemon juice
sea salt
pepper
cayenne pepper
For Balsamic Viniagrette
1/4 cup balsamic vinegar
2 cups extra virgin olive oil
1 teaspoon onion, diced
1 small garlic clove, chopped
1 pinch italian seasoning
salt
pepper

1
["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."]

1230

kcal

Calories

124

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 21 ingredients. The key ingredients include: For the Salad and Crab, 4 medium portabella mushroom caps, cleaned, membrane removed, 2 red bell peppers, 1 lb lump crabmeat, jumbo, and more.

Yes, Marinated Lump Crabmeat On Grilled Portabella 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!