Lump Crab stuffed Portabella Mushrooms with Sauteed Pepper and Garlicky Green Beans
1 12 oz. can of lump crab meat
4-6 large portabella mushrooms
Fresh green beans
2 bell peppers (any color)
One lemon
1/4 cup of mayo
1 garlic clove
old bay seasoning
cellery salt
salt and pepper
Combine crab, mayo, 1 tsp of old bay and celery salt
1tsp of lemon juice
Salt and pepper to taste
Scoop out mushrooms
Season with salt and stuff with crab mixture
top with crumbled butter and a sprinkle of old bay to brown
Place mushrooms on a baking pan sprinkled with salt to absorb the juices from the mushrooms
Bake for 20 minutes at 450 degrees
Slice bell peppers and clean green beans
Heat a sautee pan add 1tbs of evoo
add pepper and green beans
Season with salt and pepper
Mince one garlic clove and add with one minute left of cooking time
Serve!
