Crab Stuffed Mushrooms Recipe
2 Large Eggs
1 Cup Mayonnaise, Favorite Brand
2 Tablespoons Lemon Juice
1 Teaspoon Dry Mustard
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Kosher Salt
1 Pound Crabmeat, Lump
1/4 Cup Panko Bread Crumbs
24 Large Mushrooms, or 2 Large
2 Tablespoons Heavy Cream
1 Teaspoon Crab Boil Seasoning, Favorite Brand
Preheat the oven to 375°F.
Make sure the rack in placed in the center of the oven
Butter a 10x15-inch baking dish.
Combine 1 egg, 1 heaping tablespoon of the mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire and 1/4 teaspoon salt in medium bowl, whisk to blend.
In another medium bowl, combine crabmeat and the panko breadcrumbs.
Pour egg mixture over crab mixture and using a rubber spatula mix gently but thoroughly.
Carefully stuff mushroom caps with crab mixture, mounding in center and gently pressing gently to adhere.
Arrange stuffed mushrooms crab side up in the prepared baking dish.
Place the baking dish on a cookie sheet and center the sheet in the middle of the center of the oven
Bake until mushrooms begin to release juices, about 18 minutes.
While the mushrooms are baking in a small bowl whisk the remaining egg, the rest of the mayonnaise, 1 tablespoon lemon juice, and the cream until smooth
Carefully remove mushrooms from oven and evenly drizzle each with a bit of the sauce, and dust with a sprinkle with crab boil seasoning.
Bake until mushrooms are tender and sauce thickens slightly, about 8-10 minutes.