Marinated Lump Crabmeat On Grilled Portabella - cooking recipe

Ingredients

For the Salad and Crab
4 medium portabella mushroom caps, cleaned, membrane removed
2 red bell peppers
1 lb lump crabmeat, jumbo
2 teaspoons chives, cut
15 cherry tomatoes
6 tablespoons . sour cream
Belgian endive
1 cup baby greens, recipe said a handful
lemon juice
sea salt
pepper
cayenne pepper
For Balsamic Viniagrette
1/4 cup balsamic vinegar
2 cups extra virgin olive oil
1 teaspoon onion, diced
1 small garlic clove, chopped
1 pinch italian seasoning
salt
pepper

Preparation

Mix the balsamic vinaigrette ingredients together and marinate the mushrooms in 1 cup of the vinaigrette for 30 minutes. Heat grill and place red peppers and portobellos on the griddle and grill for 6-8 minutes. Set aside to cool.
While that's cooling, marinate the crabmeat with the sour cream and a drizzle of lemon juice. Season with sea salt, pepper, a hint of cayenne and chives. Mix crabmeat gently so as to not break of the lumps.
Split the grilled peppers in half and remove skin and seeds. Cut into 1/4\" wide strips, cut the mushrooms the same way.
Split cherry tomatoes in half and combine with the mushrooms and pepper salad, add the remaining balsamic vinaigrette but leave a few spoonfuls aside for garnishing the plate. Spread the mushroom and pepper salad in the center of the each of 4 plates. Place 3 leaves of Belgian endive on top and fill with the crabmeat. Garnish with baby greens. Drizzle the viniagrette around the plate for taste and presentation.