1/4 cup extra-virgin olive oil, eyeball it |
4 large portobello mushroom caps, wiped with damp cloth |
grill seasoning blend (recommended: montreal steak seasoning by mccormick) |
2 tablespoons butter, plus 1 tablespoon cut into small dice |
1 bay leaf |
2 ribs celery from heart of stalk |
1 small onion, chopped |
1 small red pepper, seeded and chopped |
salt and pepper |
2 teaspoons crab boil seasoning (recommended: old bay) or 1 teaspoon poultry seasoning plus 1 teaspoon paprika |
2 teaspoons hot sauce, eyeball it |
6 ounces lump crabmeat, available in fresh seafood section of market in 6 ounce tubs |
3 slices white bread, toasted |
1 cup chicken stock |
a handful chopped parsley leaves |
1 bag, 8 ounces, mixed baby greens, any brand or variety |
1 rounded tablespoon lemon curd, available near jams and jellies |
2 tablespoons white wine vinegar, eyeball it |
2 teaspoons dijon style mustard |
1/3 cup extra-virgin olive oil |