Savory Crab Stuffed Mushrooms
- Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Lightly grease an 8×13-inch baking pan.
- Make the Filling: In a large bowl, add the ¾ lb of crabmeat. Drizzle the 2 tablespoons of fresh lemon juice over the crab and gently stir in the ½ cup of panko bread crumbs. Add the ½ cup of melted butter, a portion of the Parmesan cheese, and the dijon mustard, horseradish, garlic powder, and onion powder to the crab mixture. Mix until everything is well combined.
- Stuff the Mushrooms: Gently remove the stems from the mushrooms. Use a cookie scoop or a spoon to fill each mushroom cap generously with the crabmeat mixture.
