Ingredients:

  • 1.5 lbs (680g) large cremini or button mushrooms, stems removed
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon black pepper (0.75g)
  • 8 oz (225g) lump crab meat, picked over for shells
  • 1/4 cup (30g) finely diced red bell pepper
  • 1/4 cup (30g) finely diced celery
  • 2 tablespoons (30ml) mayonnaise, full-fat recommended
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 cup (25g) panko breadcrumbs, plus more for topping
  • 1 tablespoon chopped fresh parsley (5g)
  • 1/4 teaspoon Old Bay seasoning (1.5g)
  • 1/8 teaspoon cayenne pepper (0.75g) (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Gently clean the mushrooms, remove stems, and drizzle with olive oil, salt, and pepper.
  2. In a bowl, gently combine the crab meat, bell pepper, celery, mayonnaise, Dijon mustard, lemon juice, panko breadcrumbs, parsley, Old Bay seasoning, cayenne pepper (if using), salt, and pepper. (Optional: Sauté bell pepper and celery in butter to soften them before adding).
  3. Generously fill each mushroom cap with the crab mixture.
  4. Sprinkle the stuffed mushrooms with additional panko breadcrumbs.
  5. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
  6. Allow to cool slightly before serving. Garnish with fresh parsley and a lemon wedge.