Portabella Crab Hash Napoleon/Wilted Spinach/Creamed Garlic Recipe

Name: Portabella Crab Hash Napoleon/Wilted Spinach/Creamed Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large portabella mushroom caps; ¼ cup olive oil; 2 cups dungeness crabs or 2 cups snow crab meat, drain well; ¼ cup green bell pepper, small dice; ¼ cup red bell pepper, small dice; ¼ cup small Spanish onions or ¼ cup maui onion, small dice; 1 tablespoon chopped garlic; 1 tablespoon chopped parsley; 1 teaspoon sambal oelek or 1 teaspoon chili paste; ¾ cup breadcrumbs; 2 whole eggs; salt; white pepper; 4 cups spinach (1/2 Okinawan if available); 20 peeled garlic cloves; ¼ cup olive oil; 2 cups white wine; 2 shallots, finely diced; 2 tablespoons finely diced celery; 2 tablespoons finely diced carrots; 1 bay leaf; 1 cup chicken broth; 2 cups heavy cream; salt and pepper; 1 cup red wine; 1 shallot, finely diced; 1 tablespoon finely diced celery; 1 tablespoon finely diced carrot; 1 bay leaf; 3 tablespoons reduced beef broth

Servings: persons

4 large portabella mushroom caps
¼ cup olive oil
2 cups dungeness crabs or 2 cups snow crab meat, drain well
¼ cup green bell pepper, small dice
¼ cup red bell pepper, small dice
¼ cup small Spanish onions or ¼ cup maui onion, small dice
1 tablespoon chopped garlic
1 tablespoon chopped parsley
1 teaspoon sambal oelek or 1 teaspoon chili paste
¾ cup breadcrumbs
2 whole eggs
salt
white pepper
4 cups spinach (1/2 Okinawan if available)
20 peeled garlic cloves
¼ cup olive oil
2 cups white wine
2 shallots, finely diced
2 tablespoons finely diced celery
2 tablespoons finely diced carrots
1 bay leaf
1 cup chicken broth
2 cups heavy cream
salt and pepper
1 cup red wine
1 shallot, finely diced
1 tablespoon finely diced celery
1 tablespoon finely diced carrot
1 bay leaf
3 tablespoons reduced beef broth
1 tablespoon unsalted butter
salt and pepper

1
PREPARE PORTOBELLO MUSHROOM & CRAB HASH NAPOELON::.
2
Pre heat oven to 425F.
3
Clean Portobello mushroom and remove gills, coat with olive oil in a large bowl and season with salt and pepper; place on a roasting pan and roast in oven for 20 minute.
4
Saute green bell pepper, red bell pepper, garlic and onion until onions are translucent; let cool.
5
When pepper/onion mix is cool, combine with all other ingredients.
6
Adjust seasoning.
7
Remove mushrooms from the oven and place upside down on a rack to cool slightly.
8
When cool enough to handle, fill with crab mix, to make an even saucer shape.
9
Sautee until brown in a large saute pan with crab side down first.
10
Lightly wilt the spinach in a saute pan.
11
Place a thin layer of spinach on the crab and cut the mushroom cap in half.
12
Place one half on top of the other so the spinach meets, to make a sandwich.
13
Cut in three wedges and place around plate with wilted spinach in the center.
14
PREPARE ROASTED GARLIC CREAM:.
15
Place garlic and olive oil in a small roasting pan with cover over low heat.
16
Roast until garlic is golden brown and soft (about 20 min.
17
).
18
Pour wine in a pot and add the diced vegetables and bay leaf.
19
Bring to a boil and let reduce until dry.
20
Add chicken broth and reduce by half.
21
Add heavy cream and simmer for 5 minute.
22
Strain.
23
Place cream sauce in blender with 8 garlic cloves and blend.
24
Strain again.
25
Adjust seasoning.
26
PREPARE CABERNET REDUCTION:.
27
Pour wine in a pot and add the diced vegetables and bay leaf.
28
Bring to a boil and let reduce until almost dry.
29
Add reduced beef broth and mix in the butter.
30
Strain & Serve.

1741

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 32 ingredients. The key ingredients include: 4 large portabella mushroom caps, ¼ cup olive oil, 2 cups dungeness crabs or 2 cups snow crab meat, drain well, ¼ cup green bell pepper, small dice, and more.

Yes, Portabella Crab Hash Napoleon/Wilted Spinach/Creamed Garlic 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.

Portabella Crab Hash Napoleon/Wilted Spinach/Creamed Garlic

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