Portobellos Stuffed with Crab Meat: Funghi Portobello Farci con Carne di Granchi

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1 pound jumbo lump crabmeat, picked over for cartilage

1 egg

1 tablespoon mayonnaise

1 teaspoon mustard

12 saltine crackers

1 teaspoon crab boil seasoning

1 teaspoon Worchestershire sauce

4 large portobello mushrooms, destemmed

1 teaspoon butter

Sprinkle paprika

Lemon slices, sliced tomatoes, or sliced cucumbers, for garnish