Cremini Mushrooms Stuffed With A Caper And Crab Salad

Chef William Bradley is the executive chef of Addison, the signature restaurant of the The Grand Del Mar resort in San Diego.  Here’s some recent praise for the chef from Troy Johnson of Modern Luxury Magazine:

“Paging Bravo! William Bradley’s time in the lights is now. He recently became the only Southern California chef to be anointed with both the AAA Five-Diamond Award and the Mobil Five-Star Award for his contributions to the mouth. The brainy charmer’s kitchen at the San Diego-based Grand Del Mar’s Addison restaurant is a sanctuary—not a single knife or shallot out of place. This obsessive attention to detail shows in his food, as well: think clean, perfectly separated tastes of wild leek vichyssoise with bacon crémeux, brioche and fennel pollen.”

In today’s featured restaurant recipe, the chef shares a simple to prepare yet elegant appetizer featuring stuffed cremini mushrooms. And did you know? Cremini mushrooms are nutrient packed, trumping all other mushrooms and many vegetables in levels of copper, potassium, Vitamin B2 (riboflavin), and the antioxidant selenium. You can view the comparisons in a chart from the Mushroom Council here.

Marinated Cremini Mushrooms Stuffed With A Caper and Crab Salad
Chef William Bradley
4 servings

Ingredients

16 cremini mushrooms
To taste Fleur de Sel sea salt
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.