Top Chef

Crab Cake Stuffed Mushrooms

For the crab cake stuffing:
1/4 pound crabmeat, drained and picked clean of shell
2 Tablespoons plus 1 1/2 teaspoons mayonnaise
2 teaspoons grated lemon zest
2 teaspoons minced fresh dill
2 teaspoons thinly sliced chives
2 Tablespoons panko bread crumbs (i.e. Japanese breadcrumbs: available in Asian specialty markets, fish markets, and large supermarkets)
To Taste Kosher salt
To Taste freshly ground black pepper

For the toasted breadcrumbs:
1 1/2 teaspoons unsalted butter
3 Tablespoons dried bread crumbs (see Note)
2 teaspoons chopped parsley
1 teaspoon thinly sliced chives
2 Tablespoons grated Parmesan

For the mushrooms:
12 (about 3/4 pound) large button mushrooms about 1½ to 2 inches wide
1 Tablespoon plus 1 1/2 teaspoons olive oil

To make the crab cake stuffing, put the crabmeat, mayonnaise, zest, dill, and chives in a bowl. Mix everything together gently with a rubber spatula. Add the panko and mix again. Season to taste with salt and pepper. Cover and set aside, refrigerated.

To make the toasted bread crumbs, melt the butter in a small skillet over medium heat. Add the crumbs and stir a few minutes until browned and crunchy. Remove from the heat and stir in the herbs and parmesan. Season to taste with salt and pepper. Set aside.

Preheat the broiler.

Gently remove the stem from each mushroom by wiggling it from side to side until you can pop it out. If any stem remains, use a small spoon to scrape it out, being careful not to break the cap. Discard the stems or save them for another use. Put the mushrooms in a bowl and toss them with the olive oil. Season the mushrooms to taste with salt and pepper. Spread the mushrooms on a baking sheet, stemmed side up, and place under the broiler, until they are cooked, about 4 minutes.

Remove the mushrooms from the broiler and preheat the oven to 400°F.

Drain the mushrooms upside down on a paper towel-lined plate, to remove any liquid that collected while they were cooking. Return the caps to the baking sheet, stemmed sides up. Divide the crab cake mixture between the mushrooms, firmly mounding it over each cap. Sprinkle the toasted bread crumbs evenly over the stuffing. Place the baking sheet in the oven and bake until the mushrooms are heated through, about 10 minutes. Remove the baking sheet from the oven, transfer the mushrooms to a platter, let cool for a minute or two, then serve.

Yields 4 servings as an appetizer

Note: To make dried breadcrumbs: Preheat the oven to 325°F. Cut the crusts off a loaf of rustic bread. Slice bread 1/2-inch thick. Place slices on an un-greased baking sheet. Bake until the bread feels dried out in the center, about 40 minutes. Turn slices over from time to time so it dries out evenly. Remove from the oven and allow to cool. Tear the bread into pieces and pulse in a food processor to make fine crumbs. Sieve the crumbs to remove any large pieces. A half loaf of rustic bread (i.e. about 8 slices) yields about 2 1/2 cups of crumb.

Recipe compliments of Tom Douglas
From I Love Crab Cakes (Morrow, 2006)