Recipe courtesy of Jim Coleman
Show: Chef Du Jour
Episode: Jim Coleman
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Ina Garten

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

"Bawlmer" Crab Cakes

Recipe courtesy of Drew Abruzzese|Andrew Abruzzese

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Crab Cakes with Remoulade Sauce

Recipe courtesy of Wolfgang Puck

Watermelon and Arugula Salad

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Tyler Florence

Crab Boil

Recipe courtesy of Guy Fieri

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking