Recipe courtesy of Jim Coleman
Show: Chef Du Jour
Episode: Jim Coleman
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 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

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Crab Salad

Recipe courtesy of Food Network Kitchen

Crab Salad

Recipe courtesy of Marcela Valladolid

Crab Salad

Recipe courtesy of Michael Schlow

Crab Salad

Recipe courtesy of Michael Symon

Pizzoccheri and Crab Salad

Recipe courtesy of Michele Urvater

Crab and Guacamole Salad

Recipe courtesy of Darrell "DAS" Smith

Shrimp and Crab Salad

Recipe courtesy of Sam Choy

Browse Reviews By Keyword

          Latest Stories