Crab Stuffed Portobellos And Citrus-Mustard Dressed Greens

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup extra virgin olive oil (EVOO)

4 large portobello mushroom caps, wiped with damp cloth

Grill seasoning blend, such as McCormick brand Montreal Steak Seasoning

2 tablespoons butter, plus 1 tablespoon cut into small dice

1 bay leaf

2 ribs celery from heart of stalk

1 small onion, chopped

1 small red pepper, seeded and chopped

Salt and pepper

2 teaspoons crab boil seasoning, such as Old Bay brand, or 1 teaspoon poultry seasoning plus 1 teaspoon paprika

2 teaspoons hot sauce (eyeball it)

1 tub lump crabmeat (6 ounces), available at the seafood counter or fresh seafood section at the grocery store

3 slices white bread, toasted

1 cup chicken stock

A handful chopped parsley leaves

1 bag mixed baby greens (8 ounces), any brand or variety

1 rounded tablespoon lemon curd, available near jams and jellies

2 tablespoons white wine vinegar (eyeball it)

2 teaspoons Dijon style mustard

1/3 cup extra virgin olive oil (EVOO)

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