Marinated Crimini Caps Stuffed with Caper-Crab Salad

Recipe courtesy of Chef William Bradley, Addison, San Diego


Yield: 4 servings


16 crimini 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


Method for Marinated Criminis:

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.


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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