Ingredients:

  • 1.5 lbs (680g) large cremini or button mushrooms, stems removed
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon (1.5ml) salt
  • 1/8 teaspoon (0.75ml) black pepper
  • 8 ounces (225g) jumbo lump crabmeat, picked over for shells and cartilage
  • 1/4 cup (30g) panko breadcrumbs
  • 1/4 cup (60ml) mayonnaise (full-fat or light)
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon (2.5ml) Old Bay seasoning (or similar seafood seasoning)
  • 1/4 teaspoon (1.5ml) garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt and pepper to taste
  • Fresh parsley sprigs (Optional Garnish)
  • Lemon wedges (Optional Garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Clean the mushroom caps gently with a damp paper towel. Toss with olive oil, salt, and pepper on the baking sheet.
  2. In a mixing bowl, gently combine crabmeat, panko breadcrumbs, mayonnaise, melted butter, parsley, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and cayenne pepper (if using). Season with salt and pepper to taste. Be careful not to overmix to keep the crab lumpy.
  3. Spoon the crab filling generously into each mushroom cap, mounding it slightly.
  4. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown and heated through. Watch carefully to prevent burning.
  5. Garnish with fresh parsley sprigs and lemon wedges, if desired. Serve immediately.