Petitchef

Cremini mushrooms stuffed with a caper and crab salad

Starter
4 servings
30 min
15 min
Very Easy

Ingredients

Number of serving: 4
16 cremini mushrooms

To taste Fleur de Sel sea salt

3 cups extra virgin olive oil

2 garlic cloves

4 whole shallots, sliced

2 cups picked Dungeness crabmeat

½ cup mayonnaise

½ cup chopped chives

½ cup chopped capers

2 tablespoons lemon juice

Preparation

  • Place cremini mushrooms on a roasting tray, sprinkle with sea salt. Place in a preheated 350-degree Fahrenheit oven for 15 minutes.
  • Remove mushrooms and rest for an additional 15 minutes.
  • In a mixing bowl, add olive oil, garlic, shallots and mushrooms. Cover with plastic wrap and refrigerate for 48 hours.
  • Method for Caper Crab Salad:
    In a mixing bowl, add crab, mayonnaise, chives, capers and lemon juice. Make sure all ingredients are mixed thoroughly.
  • Assembly:
    Remove mushrooms from marinade. Divide mushrooms among 4 plates and place a generous amount of crab mixture on top of the mushrooms.





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