Crab Cake-Stuffed Portobellos

Easy and quick to prepare these are on the top of the list for my favorite hors d'oeuvres.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 mushroom

Ingredients

• 6  small portabella mushrooms
• 3⁄4 cup  finely chopped red onion
• 1⁄2 celery, finely chopped
• 2  tablespoons olive oil
• 1  tablespoon olive oil
• 1 (8 ounce) package cream cheese, softened
• 1  egg
• 1⁄2 cup  seasoned bread crumbs
• 1  teaspoon  cajun seasoning
• 2 (6 1/2ounce) cans  crabmeat, drained
• 1⁄4 teaspoon  smoked paprika
• 1  teaspoon  hot sauce

Directions

1. Remove stems from mushrooms ; set caps aside. In a small skillet, saute onion and celery in 1 tablespoon oil until tender. In a small bowl, combine the rest of the ingredients minus the the olive oil. Gently stir in crab and onion mixture.
2. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika. Place in a greased baking pan.
3. Bake, uncovered, at 400° for 20 minutes.