Crab Stuffed Mushrooms with Horseradish dipping sauce

Recipe

4 large-sized Portobello mushrooms about 2″ in diameter
6-8 button mushrooms
extra virgin olive oil
salt and pepper

8 ounces crab meat
Normy picks through the crab to get rid of any shells that were missed

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1 whole diced red bell pepper
2-3 tablespoons chopped chives
1 egg
1 teaspoon mustard
2-3 tablespoons mayo
1 1/2- 2 teaspoons old bay seasoning
1/4 cup panko bread crumbs
1/2 teaspoon salt
fresh cracked black pepper
hot sauce
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Preheat oven to 375 degrees.

In a bowl combine crab meat,
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pepper,
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chives,
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egg,
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mustard,
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mayo,
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old bay
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Stir to mix
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and add panko, do not add too much you just want enough for the mixture to bind together.
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Instead of stuffing the white mushrooms, I chopped them up and added them to the crab mixture
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remove stems from the mushrooms, using a spoon hollow out the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil
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and bake for 20-25 minutes
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or until the filling is golden. You don’t want to over cook the mushrooms or they will be too moist and the filling will become soggy.
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Horseradish Dipping Sauce
1/2 cup Greek yogurt or sour cream
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2-3 tablespoons mayo
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1 tablespoon horseradish (or to taste, but I use A LOT)
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1/2 teaspoon fresh cracked pepper
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1/2 teaspoon salt
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1/2-1 teaspoon hot sauce
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Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream.
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(Normy didn’t really care for these, I thought they were good, kind of like a crab cake in a mushroom and I think the sauce was a nice touch, to each their own).

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