Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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.

Target recipe: rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper. add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms. preheat oven to 350 degrees. clean, dry and stem mushrooms; discard stems. scoop out and discard gills. fill mushrooms with the crabmeat mixture. brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil. sprinkle with 3 tbsp cheese and paprika; bake for 15 minutes and serve.