Baked Stuffed Mushrooms With Crab Recipe

* Note: Crab boil is a seafood seasoning mix sold at specialty foods stores and in the seafood section of supermarkets.

Butter 10- by 15-inch baking dish.

Combine 1 egg, 1 heaping Tbsp.

mayonnaise, 1 Tbsp.

lemon juice, dry mustard, Worcestershire sauce, and 1/4 tsp.

salt in medium bowl; whisk to blend.

In another medium bowl, combine crabmeat and breadcrumbs.

Pour egg mix over crab mix and mix gently.

Stuff mushroom caps with crab mix, mounding in center and pressing gently to adhere.

Arrange stuffed mushrooms in prepared dish.

(Can be made 1 day ahead.

Cover and chill.)

Position rack in center of oven and preheat to 375 degrees.

Bake till mushrooms begin to release juices, about 18 min.

Meanwhile, whisk remaining egg, 1 c. mayonnaise, 1 Tbsp.

lemon juice, and half-and-half in small bowl.

Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning.

Bake till mushrooms are tender and sauce thickens slightly, about 8 min.

Serve warm.

This recipe yields 6 servings.

Comments: These crab-stuffed mushrooms are a longtime favorite at Phillips.

Tip: Use a melon baller to scoop out the mushroom stems.