Crab Stuffed Mushrooms

Crab Stuffed Mushrooms are the perfect blend of elegance and flavor, making them a crowd-pleaser at any gathering. These bite-sized appetizers combine the sweet, delicate taste of crab meat with the earthy richness of mushrooms, held together by a creamy, savory filling.

INGREDIENTS:

12-14 medium-sized 'baby' portabello or button mushrooms, cleaned, dried, stems removed

Olive oil spray (or olive oil with pastry brush)

1 8 ounce package cream cheese, softened

1/4 cup mayonnaise

1/2 cup panko or dry breadcrumbs

2 garlic cloves, finely minced

2 teaspoons Worcestershire sauce

1/2 cup finely chopped green onions

1/2 cup freshly grated Parmesan cheese

2 tablespoons Italian parsley, finely chopped

1 6.5 oz. can Dave's Dungeness Crab, drained

Salt and pepper, to taste

Garnish: Light dusting of chopped Italian parsley or chopped chives

INSTRUCTIONS:

Preheat oven to 375°F. Line a rimmed baking sheet with foil.

Lightly mist cleaned mushrooms with olive oil spray (or use a pastry brush a a little olive oil to lightly coat mushrooms). Arrange mushrooms gill-side up on the baking sheet. Precook the mushrooms for about 2-3 minutes. Remove from oven and turn upside down on a small baking rack to allow the juices to drain. Cool slightly. Then arrange them again on the baking sheet.

In a large bowl, combine the cream cheese, mayonnaise, panko, garlic, Worcestershire sauce, green onions, Parmesan, and parsley. Season with salt and pepper to taste. Stir in drained crab.  

Using a scoop that holds about 1 1/2 tablespoons, mound the cream cheese-crab mixture into each mushroom. Bake for 20 minutes. During the last minute of cooking, turn the broiler on to brown the tops lightly. Watch carefully!

Place mushrooms on serving platter and garnish with a sprinkling of chopped Italian parsley or chives.