Pacific Mushroom Caps

These crab-stuffed mushroom caps are the kind of appetizer that disappears from the tray before you can set it down. Snow crab gets tossed with Parmesan, bread crumbs, green onion, and a tablespoon of prepared horseradish that adds a sharp, peppery bite under all that richness.

The filling is bound with just enough mayonnaise to hold together without getting heavy. Each mushroom cap gets a level tablespoon, mounded in the center. They bake first to warm through, then a quick pass under the broiler turns the tops golden and slightly crisped.

Butter-brushed mushroom caps are the vehicle here, and they soften just enough in the oven to be tender without going limp.

Kitchen Tips

• Choose mushrooms that are roughly the same size so they cook evenly. Large cremini or white button caps both work well.
• Drain the crab thoroughly and squeeze out excess moisture. Too much liquid makes the filling soggy.
• Watch the broiler closely. One minute is all it takes, and the Parmesan can burn fast.
• A microwave option is included in the directions if you need these ready even faster.

Variations

• Swap snow crab for lump crabmeat or even chopped cooked shrimp.
• Add a pinch of Old Bay seasoning to the filling for a Chesapeake Bay spin.
• Use cream cheese in place of mayonnaise for a richer, denser stuffing.