Crab Hash

Ingredients:

• 4 large portobello mushroom caps
• 1/4 cup olive oil
• 2 cups Dungeness and/or snow crab meat, drained well
• 1/4 cup finely diced green bell peppers
• 1/4 cup finely diced red bell peppers
• 1/4 cup Spanish or Maui onions, finely diced
• 1 tbs. chopped garlic
• 1 tbs. chopped parsley
• 1 tsp. sambal oelek or chili paste
• 1 cup breadcrumbs
• 2 whole eggs
• 4 cups spinach (half Okinawan, if available)
• salt and pepper, to taste

Preparation:

1. Pre-heat oven to 425 F. Clean portobello mushroom and remove “gills,” then coat with olive oil in a large bowl and season with salt and pepper. Place on a roasting pan and roast for 20 minutes.
2. Saute green and red bell peppers, garlic and onions until onions turn translucent. Let cool. Once cooled, combine with the remaining ingredients.
3. Adjust seasoning to taste.
4. Remove mushrooms from the oven and place upside down on rack to cool slightly. When cool enough to handle, fill each one with the crab mix to make an even saucer shape.
5. Saute until brown in a large pan with crab side down first.
6. In another frying pan, lightly wilt the spinach then place a thin layer over crab and cut mushroom cap in half.
7. Place one half on top of the other so spinach meets, to make a sandwich. Cut in three wedges and place around plate with wilted spinach in the center.
8. Serve with roasted garlic cream and cabernet reduction. (See recipes below.)
9. Garnish plate with whole-roasted garlic cloves.

Roasted garlic cream:

• 20 garlic cloves, peeled
• 1/4 cup olive oil
• 2 cups white wine
• 2 shallots, finely diced
• 2 tbs. finely diced celery
• 2 tbs. finely diced carrots
• 1 bay leaf
• 1 cup chicken broth
• 2 cups heavy cream
• salt and pepper, to taste.

Preparation:

1. Place garlic and olive oil in a small roasting pan and cover over low heat on stove top. Roast until garlic is golden brown and soft, approximately 20 minutes.
2. Pour wine in pot and add the diced vegetables and bay leaf. Bring to a boil and let reduce until dry. Add chicken broth and reduce by half. Blend in heavy cream and simmer for 5 minutes, then strain.
3. Place cream sauce in a blender with eight garlic cloves and blend.
4. Strain again then adjust seasoning.

Cabernet reduction:

• 1 cup red wine
• 1 shallot, finely diced
• 1 tbs. finely diced celery
• 1 tbs. finely diced carrots
• 1 bay leaf
• 1 can beef broth, reduced to 3 tbs.
• 1 tbs. unsalted butter
• salt and pepper, to taste

Preparation:

Pour wine in a pot and add diced vegetables and bay leaf. Bring to a boil and reduce until almost dry. Add reduced beef broth and mix in butter, then strain.