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1
Preheat the oven to 350 degrees F.
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2
In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne.
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3
Stir until well blended and set aside.
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4
In a medium skillet, melt the butter over medium-high heat.
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5
Add the bell peppers, celery, and red onions, and cook, stirring, until wilted, about 2 minutes.
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6
Add the green onions and garlic, and cook, stirring, for 30 seconds.
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7
Remove from the heat and let cool.
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8
When cool, add to the mayonnaise mixture with the parsley and dill, and stir until blended.
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9
Gently fold in the crabmeat.
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10
If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat imperial mixture.
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11
Place on a baking sheet and sprinkle with Parmesan cheese.
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12
Bake until warmed through and bubbly on top, 8 to 12 minutes.
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13
If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the mushrooms and discard.
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14
Lightly oil both sides with olive oil and season lightly with salt and pepper.
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15
Place on a baking sheet and bake until tender, about 10 minutes.
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16
Remove from the oven and when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and sprinkle with the cheese.
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17
Bake until the mixture is warmed through and bubbly on top, 12 to 14 minutes.
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18
Remove from the oven and place on a platter.
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19
Garnish with the fresh chives and serve.
