These are the crab meat stuffed mushrooms I made on The Harry Connick Jr. Show. They are a long-standing tradition in my family for the holidays. After all, I did grow up next to Kennett Square, Pennsylvania, the mushroom capital of the U.S. My version is big on crab and high on Old Bay flavor with a cheesy, crusty finish. To add a bit more holiday color, sprinkle with some coarsely chopped fresh Italian parsley or chives just before serving. Happy holidays.
- 10-12 large white mushroom caps, stems removed
- 1 16-oz. container lump crab meat
- ¼ cup mayonnaise
- 1 teaspoon lemon juice + zest
- 2 shallots, finely chopped
- 2 Tablespoons Old Bay Seasoning + more to dust on top
- ¼ cup grated parmesan cheese
- ¼ cup Panko bread crumbs
- 3 Tablespoons unsalted butter, melted
Preheat the oven to 375°F.
Lay the mushroom caps in a 9"x13" baking dish.
In a medium bowl, add the crab, mayonnaise, lemon juice and zest, shallots and Old Bay. Mix together with a fork until fully combined.
In a small bowl, mix together the parmesan and Panko bread crumbs.
Fill each of the mushroom caps evenly with the crab mixture. Sprinkle the parmesan breadcrumbs on top. Dust each with a little more Old Bay. Drizzle the melted butter on top.
Bake in the oven for 18-20 minutes until the tops are golden brown and the mushrooms are slightly wilted.