Today the Radisson Fort George’s Chef Ainsley Castro takes center stage as he serves up a dish that is healthy and can also be made as a vegetarian treat. You can find this and many other dishes like it at our St. George’s restaurant, Baymen’s Tavern and Stonegrill poolside bar & grill.
1 lb mushroom
1 small bell pepper
1 small carrot
1 cup olive oil
1 cup white wine
1 lb crab meat
Mozzarella cheese, tomato sauce, heavy cream
1. Season mushroom with salt and black pepper and olive oil, then grill for 10 minutes.
2. Sauté onion, carrot and crab meat in white wine, then placed on top of mushroom with cheese and tomato sauce.
3. Bake for 15 minutes.