Crab Salad with Grilled Portobello Mushrooms

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Try this Crab Salad with Grilled Portobello Mushrooms recipe, or contribute your own.


2 oz Watercress
1 tb Chopped roasted walnuts
salt and pepper; to taste
3 tb Walnut oil
2 oz Frisee lettuce
1 ts Garlic; minced
1 tb Champagne vinegar
4 lg Portobello mushrooms; stem
1/2 c Fresh jumbo lump crabmeat

Original recipe makes 1 servings



Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil. Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill. Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9357 - JIM COLEMAN

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