Portobello Mushrooms Stuffed with Crab Meat
Source: Bobby Flay

1 lb. jumbo lump crabmeat, picked over for cartilage
1 egg
1 Tblsp. mayonnaise
1 tsp. mustard
12 saltine crackers
1 tsp. crab boil seasoning
1 tsp. Worchestershire sauce
4 large portobello mushrooms, de-stemmed
1 tsp. butter
Sprinkle of paprika

Lemon slices for garnish
Sliced tomatoes for garnish
Sliced cucumbers for garnish

Place the crab into a medium bowl.
In a separate bowl, combine egg, mayonnaise, mustard, crackers, crab boil seasoning, and Worcestershire sauce. Mix well.
Gently fold mixture into the crab. Place crab mixture equally on top of each portobello mushroom.
Top each center of the stuffing with a 1/4 teaspoon of butter.
Refrigerate for 2 hours.
Preheat oven to 380F.
Bake for 15 minutes, then place under the broiler for 2 minutes.
Sprinkle with paprika. Serve with a garnish of sliced lemon, tomato or cucumber if desired.
Serves 4