1 pound Florida blue crab
4 large Florida portobello mushrooms, cleaned
½ cup Florida bell peppers (1 medium or 2 small), chopped fine
1 stalk Florida celery, chopped fine
1 scallion, chopped fine
1 lemon, zested and juiced
⅓ cup mayonnaise
½ cup panko
2 tablespoons fresh parsley, chopped fine
Oil for cooking
1 tablespoon seafood seasoning blend (your favorite)
Combine bell peppers, celery, scallions, mayonnaise, bread crumbs, parsley and seasoning in a large bowl and mix. Gently fold in crab meat. Scoop into portabello caps until full.
Preheat large pan over medium-high heat and add 1 tablespoon oil. Place mushrooms filling side down and cook for 2 to 3 minutes or until golden brown. Flip and continue cooking with lid on for 5 minutes or until mushrooms soften slightly and filling is heated through. Serve warm.
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