Recipe courtesy of Jim Coleman
Crab Salad with Grilled Portobello Mushrooms and Walnut Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 149
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 16
- Sodium
- 424
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1 tablespoon chopped roasted walnuts
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon champagne vinegar
3 tablespoons walnut oil
4 large Portobello mushrooms, stem removed
2 ounces frisee lettuce
2 ounces watercress
1/2 cup fresh jumbo lump crabmeat
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