Crab Cake Stuffed Mushrooms

Crab Cake Stuffed Mushrooms

Mix together the crab meat, scallions, and panic bread crumbs with a fork.

Whisk together the Boursin cheese, egg, tabasco, Worcestershire, and dijon until smooth.

Carefully fold the sauce and crab meat together until completely moistened.

Remove the stems from the mushroom caps and use a spoon to scrape out all of the gills.

Fill each portobello cap with crab meat.

Add the stuffed mushrooms to a grill preheated to medium heat.

Grill until the mushrooms shrink, flatten, and the crab cake tops become golden brown.

Serve with Old Bay or J.O. seasoning and lemon wedges.