Crab-Stuffed Mushroom Caps

Preparation

1. Step 1

   Heat your oven to 350 degrees F.

   Step 2

   Remove the mushroom stems, and coarsely chop them.

   Step 3

   Melt 2 tablespoons butter in a medium sauté pan set over medium heat. Once the butter foams, add the chopped mushroom stems, shallot, garlic, and red-pepper flakes, and sauté until tender, about 4 minutes. Pour the panko and parsley into the pan, and season with salt and pepper. Stir to coat with the butter. Remove from heat, and let cool slightly.

   Step 4

   Combine the mayonnaise, Dijon mustard, cheese, egg, lemon juice, hot sauce, salt, and pepper in a medium bowl. Stir in the mushroom mixture, then gently fold in the crabmeat, being careful not to break up lumps of crabmeat (they taste good!).

   Step 5

   Spread the mushroom caps on a sheet pan lined with aluminum foil. Brush both sides of the mushroom caps with the melted butter, and season with salt and pepper. Fill each cap with a generous spoonful of the crab mixture. Bake for 20 minutes, until the mushrooms are hot and tender.

2. NOTE

   Step 6

   If you have some leftover filling, you can fill a small ramekin and top with Parmesan cheese for an easy gratin dip.