Portabella Crab Hash Napoleon/Wilted Spinach/Creamed Garlic

• 4 large portabella mushroom caps
• 14 cup olive oil
• 2 cups dungeness crabs or 2 cups snow crab meat, drain well
• 14 cup green bell pepper, small dice
• 14 cup red bell pepper, small dice
• 14 cup small Spanish onions or 14 cup maui onion, small dice
• 1 tablespoon chopped garlic
• 1 tablespoon chopped parsley
• 1 teaspoon sambal oelek or 1 teaspoon chili paste
• 34 cup breadcrumbs
• 2 whole eggs
• salt
• white pepper
• 4 cups spinach (1/2 Okinawan if available)
• 20 peeled garlic cloves
• 14 cup olive oil
• 2 cups white wine
• 2 shallots, finely diced
• 2 tablespoons finely diced celery
• 2 tablespoons finely diced carrots
• 1 bay leaf
• 1 cup chicken broth
• 2 cups heavy cream
• salt and pepper
• 1 cup red wine
• 1 shallot, finely diced
• 1 tablespoon finely diced celery
• 1 tablespoon finely diced carrot
• 1 bay leaf
• 3 tablespoons reduced beef broth
• 1 tablespoon unsalted butter
• salt and pepper

1. PREPARE PORTOBELLO MUSHROOM & CRAB HASH NAPOELON::.
2. Pre heat oven to 425F.
3. Clean Portobello mushroom and remove gills, coat with olive oil in a large bowl and season with salt and pepper; place on a roasting pan and roast in oven for 20 minute.
4. Saute green bell pepper, red bell pepper, garlic and onion until onions are translucent; let cool.
5. When pepper/onion mix is cool, combine with all other ingredients.
6. Adjust seasoning.
7. Remove mushrooms from the oven and place upside down on a rack to cool slightly.
8. When cool enough to handle, fill with crab mix, to make an even saucer shape.
9. Sautee until brown in a large saute pan with crab side down first.
10. Lightly wilt the spinach in a saute pan.
11. Place a thin layer of spinach on the crab and cut the mushroom cap in half.
12. Place one half on top of the other so the spinach meets, to make a sandwich.
13. Cut in three wedges and place around plate with wilted spinach in the center.
14. PREPARE ROASTED GARLIC CREAM:.
15. Place garlic and olive oil in a small roasting pan with cover over low heat.
16. Roast until garlic is golden brown and soft (about 20 min.
17. ).
18. Pour wine in a pot and add the diced vegetables and bay leaf.
19. Bring to a boil and let reduce until dry.
20. Add chicken broth and reduce by half.
21. Add heavy cream and simmer for 5 minute.
22. Strain.
23. Place cream sauce in blender with 8 garlic cloves and blend.
24. Strain again.
25. Adjust seasoning.
26. PREPARE CABERNET REDUCTION:.
27. Pour wine in a pot and add the diced vegetables and bay leaf.
28. Bring to a boil and let reduce until almost dry.
29. Add reduced beef broth and mix in the butter.
30. Strain & Serve.

portabella mushroom, olive oil, snow crab meat, green bell pepper, red bell pepper, onions, garlic, parsley, sambal oelek, breadcrumbs, eggs, salt, white pepper, spinach, garlic, olive oil, white wine, shallots, celery, carrots, bay leaf, chicken broth, heavy cream, salt, red wine, shallot, celery, carrot, bay leaf, beef broth, unsalted butter, salt

Taken from www.food.com/recipe/portabella-crab-hash-napoleon-wilted-spinach-creamed-garlic-338681 (may not work)