A Little Slice of Heaven

Crab Cake Stuffed Mushrooms

1 stalk celery, finely chopped
1/2 yellow onion, chopped
3 tablespoons salted butter
2 tablespoons mayonnaise
1 teaspoon Old Bay
½ teaspoon garlic powder
1/2 cup shredded Parmesan cheese
2 large eggs
8 ounces drained canned crab meat
4 large caps Portabella mushrooms

For the Topping -
2 tablespoons ground pork rind crumbs
2 tablespoon Parmesan cheese
1 tablespoon chopped parsley

Heat oven to 350F.
Sauté celery and onion in butter on medium-low heat until the onions become translucent and the celery softens.
Remove from heat and combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings.
Stir in two eggs and the Parmesan cheese until the mixture is combined.
Fold in crab meat.
Clean the mushroom caps by removing the stems and gently scraping the inner layer with a spoon.
Arrange each mushroom cap in a small, high sided baking dish and fill with the crab mixture.
Combine the almond meal and parmesan cheese and sprinkle over the caps. Cover with foil and bake for 30 minutes.
Garnish with chopped parsley.