Step 1

Preheat oven to 350 degrees F.

Step 2

Clean the mushrooms and remove the stems. Gently hollow out some of the inside of the mushroom cap then set them aside.

Step 3

Finely chop the stems and set the mushroom caps aside. Alternatively, throw the stems and the onion into a food processor and pulse until finely chopped.

Step 4

Melt 2 tablespoons of ghee in a skillet over medium-high heat. Add the chopped stems and onions and sauté until soft, about 8 to 10 minutes.

Step 5

Combine the crab, mayonnaise, lemon juice, spices, and salt in a bowl then mix in the sautéed vegetables.

Step 6

Fill each mushroom cap with a heaping tablespoon of the mixture. Sprinkle the tops with the almond meal.

Step 7

Lightly grease a baking dish with the remaining ghee. Place the stuffed caps in the dish and bake for 15-18 minutes, until the filling is hot and the mushrooms are tender and browned.