Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: drain crabmeat well. in bowl mix crab with mayo, celery, onion, bread crumbs, lemon juice, sherry, salt and hot sauce. lightly brush mushroom caps with oil. stuff mixture in each cap. arrange on wax paper lined cookie sheet. freeze mushrooms then place in sealed container or freezer bag until ready to use. 10 minutes before serving, remove as many mushrooms as you need. place on microwave safe plate. cook high power for 5-6 minutes or until hot. if necessary, blot cooked mushrooms with paper towel before serving. serve with lemon juice or place provolone cheese on top and heat in broiler until melted. you can cook these in a hot oven if you prefer, a 350°f oven--should take about 10-15 minutes to cook from frozen.

Target recipe: gently rinse mushrooms, and pat dry. remove stems. brush caps with salad oil, and place upright in a buttered baking dish. combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs. stuff the caps with the mixture. combine the remaining 1/4 cup breadcrumbs with the melted butter. sprinkle over crab mixture. bake at 375 for 15 minutes. they should be a golden brown on the breadcrumb/butter topping. serve immediately. also, caution when they are served. there will be juice in the cap under the mixture which will be very hot.