4 whole portobello mushroom caps, stemmed and cleaned 1/4 C. extra virgin olive oil Salt, pepper and fresh garlic 1 lb. lump crabmeat 1/4 C. mayonnaise 1 T. Dijon mustard 1 tsp. Old Bay seasoning 2 T. chopped cilantro 1/2 C. buttered toasted breadcrumbs 1 C. leeks, julienned very thin and deep fried until crispy 2 whole red bell peppers, roasted, skinned, seeded and pureed 2 bunches baby red tip lettuce or mesclun lettuce 4 T. aged balsamic syrup
Rub portobello caps with olive oil, garlic and seasonings and saute in skillet or on flat top until tender and fully cooked. Mix crab, mayonnaise, Dijon, Old Bay and cilantro together to make a crab salad. Spoon crab on each cap and top with buttered breadcrumbs and bake in the oven at 350 degrees for approximately 10 minutes. Remove from oven and cut into four pieces and arrange on plate with lettuce, drizzle red pepper coulis and balsamic syrup over all and garnish with fried leeks. Serve immediately.
Devin Levine, Executive Chef, Tulsa Southern Hills Country Club
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