PAT This being Happy Hour, we’ve gotta have crab-stuffed mushrooms. And any time I can get Gina to eat mushrooms with me, I do! (Guys, let me tell you, I’ve been told mushrooms are an aphrodisiac, so when the guests leave it might be time for your Happy Hour!)
Recipe information
Yield
serves 6
Ingredients
Preparation
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.
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.
