Crab Stuffed Mushrooms

Ingredients

 2 large eggs
1 heaping Tbsp. plus 1 cup mayonnaise
2 Tbsp. fresh lemon juice
1 tsp. dry mustard
1 tsp. Worcestershire sauce
¼ tsp. salt
1 lb. Phillips Crab Meat (backfin recommended)
¼ c. dry breadcrumbs
24 large mushrooms (each about 2 inches across), stems removed
2 Tbsp. half and half
1 tsp. Phillips Seafood Seasoning (or any available seafood seasoning)


Preparation Instructions

1.       Preheat oven to 375 degrees. Butter a 10x15-inch baking dish.

2.       In a medium bowl, combine 1 egg, 1 heaping Tbsp. mayonnaise, 1 Tbsp. lemon juice, dry mustard, Worcestershire . Toss gently to distribute evenly. 

3.       Pour egg mixture over crab mixture and mix gently. 

4.       Stuff mushroom caps with crab mixture, mounding in the center and pressing gently to adhere (use about 2 spoonfuls per cap). 

5.       Arrange stuffed mushrooms in the prepared dish (Can be made 1 day ahead. Cover and refrigerate.) 

6.       Bake at 375 degrees for 12 to 18 minutes, until crab meat begins to lightly brown and mushrooms begin to release juices. 

7.       Meanwhile, prepare topping. Whisk remaining egg, 1 cup mayonnaise, 1 Tbsp. lemon juice, and half and half in a small bowl until thick and smooth. 

8.       Remove mushrooms from oven and drizzle each with sauce (about 1 Tbsp. on each). Sprinkle with seafood seasoning. 

9.       Return to oven and bake for an additional 6 to 8 minutes, until mushrooms are tender and sauce thickens slightly. Serve hot. 

source Phillips Original Recipe