Crabby Bellas

You will need:

- 1 LB Jumbo Lump Crab Meat

- 1 TBSP Mayonnaise or Nayonnaise (Soy mayo by Nasoya)

- 1 TSP Dijon Mustard

- 1 TSP Worchestershire Sauce

- 1 TSP Crab Boil seasoning (or any Cajun seasoning will do)

- 12 Saltine Crackers

- 1 Egg

- Butter (enough for a quarter of a TBSP for each Portobello

- 4 - 6 Portobello Caps (destemmed)

- Salt/Pepper

- Paprika

- Lemon slices

- Handful of chopped Parsley for garnish

- In a mixing bowl combine everything except the Crab Meat, Parsley, Paprika, Portobello. Lemon and Butter.

- Gently fold in the Crab Meat making sure every peice has had some contact with the mixture.

- Stuff the Portobello caps with the Crab Meat and top each with 1/4 slice of Butter.

- Place in the fridge for 2 hours.

- Preheat oven to 380 degrees F and bake the Bellos on a non stick baking sheet for 15 minutes.

- Now broil the Caps for 2 minutes.

- Garnish with Parsely, a Sprinkle of Paprika, Lemon and enjoy!