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Ingredients

• 1/4 cup extra-virgin olive oil, eyeball it
• 4 large portobello mushroom caps, wiped with damp cloth
• Grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
• 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 (recommended: Old Bay) or 1 teaspoon poultry seasoning plus 1 teaspoon paprika
• 2 teaspoons hot sauce, eyeball it
• 6 ounces lump crabmeat, available in fresh seafood section of market in 6 ounce tubs
• 3 slices white bread, toasted
• 1 cup chicken stock
• A handful chopped parsley leaves
• 1 bag, 8 ounces, mixed baby greens, any brand or variety

Dressing:

• 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

Description

Food Network