Crab and Portabella Melt

• 8 each mushrooms, portabello caps
• 1 each green bell peppers diced
• 1 pound mayonnaise
• 2 ounces dijon mustard
• 6 worcestershire sauce
• 15 slices cheddar cheese
• 2 cups crab meat
• 1/2 each sweet red bell peppers diced
• 1/2 each lemon juice of
• 1/4 teaspoon old bay seasoning
• 2 each tomatoes sliced

1. Grill mushroom caps over open flame, turning often until tender.
2. Place caps on oiled sheet pan, set aside.
3. In bowl, combine mayonnaise, peppers, lemon juice, mustard, Worcestershire, and old bay seasoning, mixing well.
4. Drain crab meat well and add to the above, toss lightly and incorporate.
5. Top mushrooms with tomato slice and about 4 to 5 ounces of crab mix.
6. Place in oven at 450 degrees until warmed completely through.
7. Remove, top with cheese and return to oven until cheese melts.

mushrooms, green bell peppers, mayonnaise, mustard, worcestershire sauce, cheddar cheese, crab meat, sweet red bell peppers, lemon juice of, bay seasoning, tomatoes

Taken from recipeland.com/recipe/v/crab-portabella-melt-40936 (may not work)