Clean mushrooms gently with a damp cloth. Remove stems carefully. Place caps on a baking tray. Lightly brush with olive oil. This helps keep them moist while baking.

Take a mixing bowl. Add cream cheese, mayonnaise and lemon juice. Mix until smooth and creamy. This creates a rich and soft base for the crab filling.

Add crab meat into the mixture. Then add garlic, salt, pepper and paprika. Mix gently so crab stays in chunks. This gives texture and flavor in every bite.

Add parmesan cheese and chopped green onions. Stir lightly to combine. The cheese adds richness while onions add freshness. Do not overmix to keep texture.

Take spoonfuls of filling and stuff each mushroom cap. Press gently so filling stays in place. Fill them generously for best taste and presentation.

Mix breadcrumbs with melted butter in a small bowl. Sprinkle this mixture over stuffed mushrooms. This creates a crispy golden topping after baking.

Preheat oven to 180°C (350°F). Place tray in oven and bake for 18–20 minutes. Mushrooms should be tender and topping golden brown.

Remove from oven and let them cool for a few minutes. Serve warm for best flavor. The filling should be creamy and slightly firm.