Directions 6 steps | 115 Minutes
Line two baking sheets with foil or parchment paper. Clean and scrape off the gills on the inside of the portobello mushroom caps.
Line up the cleaned portobello mushroom caps on the prepared baking sheets. Lightly drizzle with olive oil and sprinkle with sea salt. Set aside.
Prepare the crab filling. In a bowl, combine the eggs, celery, onion, red bell pepper, parsley, dill, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, old bay seasoning, onion powder, garlic powder, sea salt, black pepper and paprika.
Fold in the lump crab meat and breadcrumbs, carefully not breaking the crab. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350°F. Once the crab filling is set, scoop the crab filling into each portobello mushroom cap. Bake 20 minutes until mushrooms are tender.
Sprinkle old bay seasoning on top and serve with lemon wedges. Enjoy! (See Notes 1.)
- If desired, brush with melted butter for a nice finish.