Recipe courtesy of Jim Coleman
Crab Salad with Grilled Portobello Mushrooms and Walnut Vinaigrette
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 149
- Total Fat
- 12 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 16 mg
- Sodium
- 424 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 149
- Total Fat
- 12 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 16 mg
- Sodium
- 424 mg
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
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