Marinated Lump Crabmeat on Grilled Portabella
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
For the Salad and Crab
- 4 medium portabella mushroom caps, cleaned, membrane removed
- 2 red bell peppers
- 453.59 g lump crabmeat, jumbo
- 9.85 ml chives, cut
- 15 cherry tomatoes
- 88.74 ml . sour cream
- Belgian endive
- 236.59 ml baby greens, recipe said a handful
- lemon juice
- sea salt
- pepper
- cayenne pepper
-
For Balsamic Viniagrette
- 59.14 ml balsamic vinegar
- 473.18 ml extra virgin olive oil
- 4.92 ml onion, diced
- 1 small garlic clove, chopped
- 0.25 ml italian seasoning
- salt
- pepper
directions
- 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.
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