Baked Stuffed Mushrooms With Crab

Recipe Ingredients

2		Eggs (large)
1 tablespoon	15ml	Mayonnaise - (heaping) - plus
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Salt
1 lb	454g / 16oz	Crabmeat
1/4 cup	36g / 1.3oz	Dry breadcrumbs
24 cups	5688ml	Mushrooms - (ea abt 2" across) - stems removed (large)
2 tablespoons	30ml	Half-and-half
1 teaspoon	5ml	Crab boil seasoning - see * Note

Recipe Instructions

Butter 10- by 15-inch baking dish. Combine 1 egg, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire sauce, and 1/4 teaspoon salt in medium bowl; whisk to blend. In another medium 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 prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Position rack in center of oven and preheat to 375 degrees. Bake until mushrooms begin to release juices, about 18 minutes.

Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice, and half-and-half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning. Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes. Serve hot.

Hints

Note: Crab boil is a seafood seasoning mixture sold at specialty foods stores and in the seafood section of supermarkets.

Source:
"Bon Appetit, September 2002"

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