Crab and Portabella Melt

Crab And Portabella Melt

Serving Size : 4

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. Place caps on oiled sheet pan, set aside. In bowl, combine mayonnaise, peppers, lemon juice, mustard, Worcestershire, and old bay seasoning, mixing well. Drain crab meat well and add to the above, toss lightly and incorporate. Top mushrooms with tomato slice and about 4-5 ounces of crab mix. Place in oven at 450 degrees until warmed completely through. Remove, top with cheese and return to oven until cheese melts.

Source: Portabella Container.

I use chopped shrimp since I don't care for crab. These are so so so good!

Enjoy.

Contributed by :

 * World Recipes Y-Group