8 Portabella Caps — up To 10
1 Green pepper — diced
1 pound Mayonnaise
2 ounces Dijon mustard
6 drops Worcestershire — up to 8
15 slices Cheddar cheese
2 cups Crab meat-jumbo or blackfin
1/2 Red pepper — diced
1/2 Lemon — juice of
1/4 teaspoon old bay seasoning — up to 1/2
2 Tomatoes — sliced thin
Directions: Grill mushroom caps over open flame, turning often until tender. Pl ace caps on oiled sheet pan, set aside. In bowl, combine mayonnaise, peppers, l emon juice, mustard, Worcestershire, and old bay seasoning, mixing well. Drain crab meat well and add to the above, toss lightly and incorporate. Top mushroom s with tomato slice and about 4-5 ounces of crab mix. Place in oven at 450 degr ees until warmed completely through. Remove, top with cheese and return to oven until cheese melts.
Source: Portabella Container
scanned by sooz