Kitchen Guy's
Crab-Stuffed Mushrooms

Contact Chef Jim Gray

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Here's what you need:
2 large eggs
1 cup mayonnaise, plus 1 tablespoon
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
 1 pound crabmeat
1/4 cup dry bread crumbs
24 large mushrooms, stems removed
2 tablespoons half and half
1 teaspoon crab seasoning (like Old Bay)


Here's how to make it:

Butter a 10x15 baking dish. Combine 1 egg, 1 heaping tablespoon of mayonnaise, 1 tablespoon of lemon juice, dry mustard, Worcestershire sauce and a quarter teaspoon salt in a bowl. Whisk to blend.

In another bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently. 

Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in baking dish. Bake about 18 minutes in a preheated 375 oven -- until mushrooms release juices.

Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice and half and half in a small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with Old Bay seasoning.

Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes.

Send your questions and comments to me at chefjim@kitchenguy.biz