Crab Cake-Stuffed Mushrooms

• 24 large white mushrooms
• 12 ounces flaked crabmeat
• 4 tablespoons finely chopped onions
• 1 teaspoon dry mustard
• 2 cups shredded parmesan cheese, divided use
• 1 cup soft breadcrumbs
• 1 tablespoon finely chopped parsley
• 1/8 teaspoon ground cayenne pepper
• 1/8 teaspoon black pepper
• 1/2 teaspoon garlic salt, divided use
• 1 egg, beaten
• 3 tablespoons mayonnaise
• 1/2 cup unsalted butter, melted
• chopped fresh chives, for garnish
• lemon wedge, for serving

1. Preheat oven to 425u0b0F. Spray a 9x13-inch glass baking dish with cooking spray.
2. Wipe mushrooms with a damp paper towel to clean. Remove stems, set aside caps and chop stems to add to filling.
3. In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumb, parsley, cayenne, black pepper, and 1/4 teaspoon garlic salt. Mix well and then stir in egg and mayonnaise.
4. Use a small cookie scoop to mound filling onto each mushroom cap. Slightly flatten out the top of the crab mixture to form a crab cake on the top of the mushroom cap.
5. In a small mixing bowl, stir remaining 1/4 teaspoon garlic salt into melted butter and drizzle over the filled mushrooms. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom.
6. Bake in a preheated oven for 20 minutes. Serve hot garnished with chopped chives and a squeeze of lemon.
7. Cook's Note: Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

white mushrooms, crabmeat, onions, mustard, parmesan cheese, breadcrumbs, parsley, ground cayenne pepper, black pepper, garlic salt, egg, mayonnaise, unsalted butter, fresh chives, lemon

Taken from www.food.com/recipe/crab-cake-stuffed-mushrooms-533918 (may not work)