½ pound crab claw meat, canned is fine
1 shallot, finely minced
½ cup real mayonnaise, preferably Hellmann’s
¼ of a lemon, juiced
Freshly ground pepper or Grains of Paradise
6 large Portobello mushroom caps, brushed and cleaned
¼ cup fresh breadcrumbs
Grilling Method: Indirect Medium-Low Heat
Pick through the crab to find any shells and set aside. Mix together shallot, mayonnaise, lemon juice and a pinch of salt and pepper. Add to crab and mix until completely combined. Taste for seasoning and adjust if necessary. The crab can be made up to 24 hours in advance and stored, covered tightly, in the refrigerator.
When ready to grill, remove gills from the bottom of the mushrooms by running a spoon lightly along the inside rim of the mushroom. Brush mushrooms inside and out with olive oil and season lightly with salt and pepper. Spoon crab mixture into the cavity of the mushroom (the mushroom will be upside down), dividing equally between the 6 mushrooms. Sprinkle with breadcrumbs. Place stuffed mushroom caps directly on the cooking grate of a pre-heated grill. Allow to cook without touching or lifting the lid for 15 minutes. Check and if the breadcrumbs are golden and the mushroom is grilled tender, remove to a clean platter. Otherwise, continue cooking about 5 more minutes.