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FOR STUFFING
2 tablespoons sour cream
1 teaspoon Chesapeake Bay Seasoning
1/2 teaspoon Worcestershire
1 egg yolk
1 pound fresh Dungeness Crab meat
1/8 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons chive, chopped
1 tablespoon shallot, minced
1/2 tablespoon garlic, minced
Combine all ingredients and chill until assembly.
FOR CHIVE OIL
1 bunch chives
1 lemon, juiced
1/2 cup vegetable oil
In 1 quart of rapidly boiling water add the lemon juice. Blanch chives in boiling water for 15 seconds, remove and plunge into an ice bath until chilled. Dry chive well and add to a blender with oil. Blend well then strain. Will hold refrigerated for 1 month.
FOR PORTOBELLO
4 Portobellos, medium, stems removed
1 tablespoon shallot, minced
1 tablespoon garlic, minced
1/4 cup live oil
salt and pepper
Toss mushrooms in olive oil, garlic, shallot until well coated. Season with salt and pepper. In a preheated 400-degree oven roast portobellos for about 10-15 minutes or until soft and lightly browned – be careful not to burn the garlic. Cool mushrooms before assembly.
ASSEMBLY
Turn mushrooms to expose their gills and mound 1/4 of the stuffing in the center. Heat in a 350 degree oven until just warmed through. Place warm mushroom in center of the plate and paint the plate with chive oil. Garnish with chive sprigs and serve.
