Crab Stuffed Mushroom Caps W/ Tarragon Hollandaise

• Tarragon Hollandaise Sauce:
• 1 cup Clarified Butter
• 3 large egg yolks
• 1/2 Tbls fresh lemon juice
• 1/2 tsp Old Bay seasoning
• 1/2 Tbls good quality drinking dry Sherry
• 1/2 Tbls minced Fresh Tarragon
• Mushroom Caps:
• 2 Dozen Large Button Mushroom Caps
• Melted Salted Butter (for Coating Caps)
• 1 lb Fresh Lump Crab meat
• 1 egg
• 1/2 cup good quality Mayonnaise
• 3/4 tsp horseradish
• 1/2 tsp Old Bay seasoning
• 1tsp Worcestershire Sauce
• 1 egg
• 1 Tbls fresh Lemon Juice
• 1/2 Tbls chopped Flat Leaf Parsley

1. Sauce:
2. Fill bottom of sauce pan with enough water to coat about 2 inches. Bring to boil then remove from heat. Place glass mixing bowl over boiling water making sure the bottom does not touch the water, and whisk together butter, old bay, tarragon, and Sherry. In a small mixing bowl, whisk together egg yolks and water until fluffy. Then slowly temper eggs by whisking a little of the hot butter mixture. Then slowly poor egg mixture into glass bowl and whisk until you have created a thick emulsification that has the texture of a soft pudding. Then finish by whisking in lemon juice and more Old Bay if desired. You must work fast, or the mixture will not emulsify properly, and you must continuously whisk the eggs so they do not begin to scrabble.
3. Mushrooms:
4. Preheat oven to 350 degrees. Whisk together everything except butter, crabmeat and mushrooms. Gently fold in crabmeat being very careful not to break any lumps of crabmeat. Coat both side of mushroom with butter and fill with crab mixture. Place on a baking sheet and top with hollandaise sauce. Bake in oven for 15 minutes.

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Taken from www.epicurious.com/recipes/member/views/crab-stuffed-mushroom-caps-w-tarragon-hollandaise-1216379 (may not work)