2 scallions, finely chopped
1/2 sweet red pepper, finely chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh tarragon
1/2 cup mayonnaise
1/4 cup plus 1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon liquid hot-pepper sauce
6 ounces lump crab meat OR: imitation crab, finely chopped (about 1 1/4 cups)
6 small portabella mushrooms
2 tablespoons olive oil
1/4 teaspoon black pepper
Paprika, for sprinkling
Heat broiler. Mix scallion, pepper, thyme, tarragon, mayonnaise, 1/4 cup Parmesan, 1/4 teaspoon salt, pepper sauce in bowl. Stir in crab meat, so it remains lumpy. Cover; refrigerate.
Remove mushroom stems; scrape out dark underside. Brush both sides with oil; season with remaining salt, pepper. Place on broiler-pan rack.
Broil mushrooms 2 minutes each side. Remove from broiler; let cool slightly. Reduce temperature to 375.
Fill each mushroom with 1/2 cup crab meat mixture. Sprinkle each with remaining 1 tablespoon Parmesan cheese; sprinkle with paprika.
Bake in 375 oven 15 minutes, until slightly browned and bubbly.
