Ingredients:
2 large eggs
1 tablespoon mayonnaise, plus
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 lb crabmeat
1/4 cup dry breadcrumbs
24 large mushrooms, stems removed ( each about 2″ across)
2 tablespoons half-and-half
1 teaspoon crab boil seasoning ( like Old Bay)
Directions:
Butter a 10 x 15″ baking dish.
Combine 1 egg, 1 heaping tbs mayonnaise, 1 tbs lemon juice, dry mustard, Worcestershire sauce, and 1/4 tsp salt in a 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 one day ahead. Cover and refridgerate.).
Position rack in center of oven and preheat to 375 degrees F.
Bake until mushrooms begin to release juices, about 18 minutes.
Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tbs lemon juice, and half and half in a 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.
Servings: 6
Time preparation: 20 min.
Time total: 38 min.