CRAB STUFFED MUSHROOMS

1 cup blue crab meat, 1 tablespoon grapeseed oil, 2 green onions, chopped, 2 garlic cloves, minced, 1 tablespoon mayonnaise, 1 teaspoon seasoning salt, 1 tablespoon garlic and cheese flavored bread crumbs, 1 tablespoon cayenne pepper, 1 tablespoon white onion, minced, 1 tablespoon flat leaf parsley, chopped, 1 tablespoon Parmesan cheese grated, 1 egg, beaten and 12 small portabello mushrooms.

Preheat oven to 350 degrees.  Clean mushrooms gently with a damp paper towel and set aside cap side down.  Remove and roughly chop stems.  Beat egg set aside. Combine stems, crab meat, bread crumbs, onions, cheese, salt, cayenne, green onions, garlic, and parsley together in a large bowl, mix well.  Add beaten egg, mix well. Put mushroom caps on a cookie sheet bake for about 5 minutes, remove from the oven add crabmeat mixture into mushroom caps.  Put mushroom caps bake in the oven bake for approximately 15 minutes, or until caps are tender.  Serve hot. I serve this dish as an appetizer with Asian green and tomato slices.