Crab Cake-Stuffed Portobellos

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

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

portabella mushrooms, red onion, celery, olive oil, olive oil, cream cheese, egg, bread crumbs, cajun seasoning, crabmeat, paprika, hot sauce

Taken from www.food.com/recipe/crab-cake-stuffed-portobellos-513495 (may not work)