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1
Preheat oven to 375 degrees F.
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2
Arrange 2 pieces heavy-duty aluminum foil (or 4 pieces regular aluminum foil doubled up to make 2 pieces) on a work surface.
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3
Place 1 abalone mushroom on each piece of foil.
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4
Sprinkle half the sliced garlic and half the sliced fennel on and around each of the mushrooms.
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5
Drizzle 1/4 cup of extra-virgin olive oil over each mushroom, being careful not to allow the excess oil to drip off of the foil.
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6
Season mushrooms well with salt and pepper and place 1 sprig of rosemary on each mushroom.
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7
Seal the foil around the mushrooms, and bake for 20 to 25 minutes, or until tender and fragrant.
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8
While the mushrooms are roasting, combine the crabmeat, 1/2 teaspoon of tarragon, 1/2 teaspoon of chives, and 1/2 teaspoon of parsley in a small bowl.
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9
Drizzle the remaining 2 teaspoons of olive oil over the salad and season salt and pepper.
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10
Toss well to combine.
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11
Chill until ready to serve the mushrooms.
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12
To serve, remove the mushrooms from the foil packages, reserving all the vegetables and juices from each packet.
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13
Slice each mushroom thinly on an angle, season again with salt and freshly ground pepper and fan the slices onto 2 appetizer plates.
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14
Arrange the sliced vegetables on top of the mushrooms.
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15
Sprinkle the crabmeat salad over each mushroom and season with the remaining herbs.
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16
Drizzle the reserved oil from the packets over each mushroom and serve immediately.
