Cremini mushrooms stuffed with a caper and crab salad

Ingredients

• 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

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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.