- * Note: Crab boil is a seafood seasoning mixture sold at specialty foods stores and in the seafood section of supermarkets.
- 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.
- This recipe yields 6 servings.
- Comments: These crab-stuffed mushrooms are a longtime favorite at Phillips.
- Tip: Use a melon baller to scoop out the mushroom stems.
Notes:
Recipe from the article "Flavors of the World" and from Phillips Annapolis Harbor, Annapolis, MD |
