Saint Lucifer Crab Stuffed Mushrooms
1 lb. lump crab meat, drained
15 - 20 baby portobello mushroom caps, stems removed and save
1/4 cup of panko bread crumbs
1 egg, beaten
1/4 cup of diced white onions
1 tablespoon of parmesan cheese
1 tablespoon of unsalted butter
1 teaspoon of Saint Lucifer Habanero Table Spice #11
2 tablespoons of real mayonnaise
Pinch of salt and pepper to taste
Preheat oven to 375 degrees.
Finely chop mushroom stems.
In a small pan, toast panko until lightly brown and place in a separate bowl to cool off.
Using the same pan, melt butter and sauté onions and mushroom stems with a pinch of salt and pepper until soft (4-5 minutes).
Stuff the mushroom caps with the crab mixture using a small spoon to form.
Bake for 20 minutes at 375 degrees or until golden brown. Enjoy.