Portobellos Stuffed with Crab Meat
Source: Da Mimmo Restaurant
Yield: 4 servings

1 pound jumbo lump crabmeat, picked over for cartilage
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard
12 saltine crackers
1 teaspoon crab boil seasoning
1 teaspoon Worchestershire sauce
4 large portobello mushrooms, destemmed
1 teaspoon butter
Sprinkle paprika
Lemon slices, sliced tomatoes, or 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 over to 380 degrees F. Bake for 15 minutes, then place under the broiler for 2 minutes. Sprinkle with paprika. Serve with your favorite garnish, perhaps sliced lemon, tomato or cucumber.