Ingredients
6 medium sized portobello mushrooms about 2″ in diameter
or 4-6 button mushrooms
Extra virgin olive oil
8 ounces crab meat ( I prefer a premium crab meat) picture at the bottom
2-3 tablespoons diced red bell pepper
2-3 tablespoons chopped jalapeno (optional)
2-3 tablespoons chopped chives
1 egg
1 teaspoon mustard
2-3 tablespoons mayo
1 1/2- 2 teaspoons old bay seasoning
1/4 cup panko bread crumbs
1/2 teaspoon salt *fresh cracked black pepper,
hot sauce
Dipping Sauce Ingredients
3/4 cup mayo
1/3 cup ketchup
1 Tablespoon Dijon mustard
2 cloves of garlic, grated using the Adjustable Zester
2 Tablespoons of hot sauce
2 Teaspoons of worcheshire sauce
Dipping Sauce Directions
In the small Glass Mixing Bowl, combine all the ingredients and whisk to combine. Cover with a Stretch Fit Lid and store in the refrigerator.
Directions
Preheat oven to 375 degrees.
In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay (I use a good deal of old bay). Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together.
Remove stems from the mushrooms, using a spoon or Scoop Loop remove the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil and bake for 20-25 minutes or until the filling is golden. Or in the Air Fryer for 15-20 minutes on "Bake"
You don’t want to over cook the mushrooms or they will be too moist and the filling will become soggy.
Crab meat I prefer:
Can be found at Sam's Club and Park 'n Shop
