*crab stuffed mushrooms with horseradish dipping sauce

Ingredients

• 4-6 button mushrooms
• extra virgin olive oil, salt and pepper
• 8 ounces crab meat
• 2-3 tablespoons diced red bell pepper
• 2-3 tablespoons chopped chives
• 1 egg
• 1 teaspoon mustard
• 2 tablespoons mayo
• 1/2-1 teaspoon old bay seasoning
• 1/4 cup panko bread crumbs
• 1/2 teaspoon salt
• fresh cracked black pepper

Horseradish Dipping Sauce:

• 1/2 cup Greek yogurt or sour cream
• 2-3 tablespoons mayo
• 1 tablespoon horseradish
• 1/2 teaspoon fresh cracked pepper
• 1/2 teaspoon salt
• 1/2-1 teaspoon hot sauce

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Preparation

• Preheat oven to 375 degrees. In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay .
• Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together.
• 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 and bake for 20-25 minutes 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.
• Horseradish Dipping Sauce:
  Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream.