Melt in your mouth stuffed mushroom.
1 lb of canned crab or claw meat
1 cup Bread crumbs
3 tablespoon of lemon Juice
3 tablespoon of old bay
2 tablespoon of mustard
2 tablespoon Worcestershire sauce
½ cup of mayo
½ red bell pepper, diced very small
½ red onion, diced very small
2 cup Italian dressing
4 medium to large portabella mushroom caps
½ cup shredded mozzarella
½ cup white wine
¼ cup of water
1 cup grated parmesan
¼ cup parsley
No nutrition information available
Marinate the mushrooms in Italian dressing for at lest two hours (overnight is better.)
In medium size bowl add crab meat, peppers, onions, shredded mozzarella, fresh parsley, and bread crumbs. Lightly hand mix.
In small bowl mix mayo, Worcestershire sauce, mustard, lemon, old bay, and eggs. Add to Crab mixture and fold till sauce is mixed throughout.
In a casserole pan, add wine and water then arrange marinated mushrooms in pan. Top each mushroom with about 4 oz of crab mixture and parmesan ( add more if you want). Sprinkle with paprika and bake at 37°F for 20 minutes. Broil till brown--about two minutes.