Marinated Lump Crabmeat on Grilled Portobello

Ingredients

For the Salad and Crab

• 4 medium portabella mushroom caps, cleaned, membrane removed
• 2 red bell peppers
• 1 lb lump crabmeat, jumbo
• 2 teaspoons chives, cut
• 15 cherry tomatoes
• 6 tablespoons . sour cream
• Belgian endive
• 1 cup baby greens, recipe said a handful
• lemon juice
• sea salt
• pepper
• cayenne pepper

For Balsamic Viniagrette

• 1/4 cup balsamic vinegar
• 2 cups extra virgin olive oil
• 1 teaspoon onion, diced
• 1 small garlic clove, chopped
• 1 pinch italian seasoning
• salt
• pepper

Directions

1. 1

   Mix the balsamic viniagrette ingredients together and marinate the mushrooms in 1 cup of the viniagrette for 30 minutes. Heat grill and place red peppers and portobellos on the griddle and grill for 6-8 minutes. Set aside to cool.

2. 2

   While that's cooling, marinate the crabmeat with the sour cream and a drizzle of lemon juice. Season with sea salt, pepper, a hint of cayenne and chives. Mix crabmeat gently so as to not break of the lumps.

3. 3

   Split the grilled peppers in half and remove skin and seeds. Cut into 1/4" wide strips, cut the mushrooms the same way.

4. 4

   Split cherry tomatoes in half and combine with the mushrooms and pepper salad, add the remaining balsamic viniagrette but leave a few spoonfuls aside for garnishing the plate. Spread the mushroom and pepper salad in the center of the each of 4 plates. Place 3 leaves of Belgain endive on top and fill with the crabmeat. Garnish with baby greens. Drizzle the viniagrette around the plate for taste and presentation.