Marinated Cremini Caps Stuffed with Caper-Crab Salad

Recipe courtesy of Chef William Bradley, Addison, San Diego

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Yield: 4 servings

Ingredients

16                     cremini mushrooms
To taste            Fleur de Sel
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

Directions

Method for Marinated Creminis:

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.