2large mushroom caps or 10-12 button mushroom stuffer caps
1/2cupof chopped onionfinely minced
1celery stalkfinely minced
1/3cupfresh parsleyfinely chopped
1/4cupof chopped green or red bell pepperminced
1teaspoonfresh lemon/lime juice
1/4teaspoonfreshly cracked black pepper
1/4 to 1/2teaspoonNoubess Cajun Seasoning, Salt Free
1/2teaspoonNoubess Fish Seasoning
1tablespoondried bread crumbs
4tablespoonof shredded Parmesan cheese
Nonstick cooking spray
Lemon wedgesoptional to serve
Preheat oven to 350 degrees F.
Heat the butter and oil in a large skillet over medium heat and add the onion celery stalk, garlic, parsley, thyme, and bell pepper; cook until softened, remove from heat and set aside to cool slightly. Pick through the crabmeat to check for stray cartilage and shell and drizzle, add to a large bowl and add 1 teaspoon of lemon/lime juice, salt, pepper, Cajun seasoning, and veggies mixture. Mix mixture until well mixed but be careful not to break the lumps too much.
With the nonstick spray, spray the mushroom caps on both sides, place on a baking dish, and bake at 350 degrees F for 5 minutes. Using a spoon, spoon out the crab mixture and top each mushroom cap. Sprinkle with breadcrumbs and Parmesan cheese. Spray caps with mixture again if desired. Bake at 350 degrees F about 20 to 25 minutes, or until mushroom caps are cooked through. Serve warm with wedges of lemon.