Crab-Stuffed Portabellas

I played around with a couple recipes to come up with these. This one definitely impressed Jim in our early days! The stuffing is like a crab imperial with a little kick to it. Hope you like it!

6-8 large portabella mushrooms
1 tbsp. butter
1 clove garlic, minced
2 tbsp. (roughly) onion, minced
1/2 c. mayo
3 tsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. Old Bay seasoning
1/4 tsp. salt
1/2 tsp. cayenne pepper (or less if you want less heat)
1/2 tsp. dry mustard
1 egg
1 lb. lump crab meat (I've found that Culinary Reserve Jumbo or Super Lump, from ShopRite, is really good!)
paprika for sprinkling on top

1. Preheat oven to 375.
2. Cut stems out of mushroom caps and carve a little "bowl" in each mushroom. Finely chop all of the mushroom pieces that you take out.
3. Place mushroom caps on cookie sheet. You may want to mix or brush with a small amount of EVOO to keep from sticking to pan. Place caps in oven at 375 for 5-10 minutes, just until they soften up. Set aside on cookie sheet until crab mixture is ready.
4. While they soften, melt the butter on medium heat in a small pan. Throw in the mushroom pieces, onion, and garlic, and heat for a few minutes until they soften. Remove to a medium-sized mixing bowl.
5. Add all remaining ingredients except for crab and paprika, mix thoroughly. Fold in crab meat last so it doesn't all get broken up.
6. Spoon a heaping amount of crab stuffing in each mushroom cap and sprinkle with a bit of paprika. Bake at 375 for 20-25 minutes, depending on the size of your portabellas. The tops should be golden brown. Serve hot and enjoy!