Crab Stuffed Portobello's and Citrus-Mustard Dressed Greens

• save
• add note

Angela

ingredients

• 1/4 cup extra-virgin olive oil
• 4 large Portobello mushroom caps, wiped with damp cloth
• 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 Old Bay Crab Boil Seasoning
• 2 teaspoons hot sauce
• 6 ounces lump crabmeat
• 3 slices white bread, toasted
• 1 cup chicken stock
• A handful chopped parsley leaves
• 1 bag, 8 ounces, mixed baby greens
• Dressing:
• 1 rounded Tablespoon lemon curd, available near jams and jellies
• 2 Tablespoons white wine vinegar,
• 2 teaspoons Dijon style mustard
• 1/3 cup extra-virgin olive oil

Source: Angela Lewis

More top-rated recipes: