Crab Stuffed Mushrooms
3 tablespoons butter, melted
6 fresh baby mushrooms
2 tablespoons butter
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup Panko bread crumbs
1 egg, beaten
1/4 cup dry white wine
Preheat oven to 400 degrees. Prepare a 9×13 inch baking dish with 3 Tablespoons of melted butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, bread crumbs, egg. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff generously with crabmeat mixture. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until lightly browned. Serve warm.