by Susan Ritchie
2 pounds Large Baby Bella Mushrooms (with stems removed)
2 - 3 Tablespoons Olive Oil
1 teaspoon sea salt
1 teaspoon white pepper
¼ cup Sour Cream
¼ cup Cream Cheese
¼ cup Fresh Bread Crumbs
2 Tablespoons Fresh lemon Juice
2 Tablespoons Finely Chopped Flat Leaf Parsley
1 Large Clove Minced Garlic
1 teaspoon Slap Ya Mama Original Cajun Seasoning, adjusting for personal preference
1 pound Jumbo Lump Crabmeat, Picked through for shells
2 - 3 Tablespoons Freshly Grated Parmesan Reggiano
Preheat the oven to 400F. Line a baking sheet with foil or parchment paper. Arrange mushroom caps, gill side down. Brush the caps with the olive oil and sprinkle with the salt and pepper. Bake until the mushrooms soften and release their liquid, 10-15 minutes. Remove from the oven and turn the mushrooms over, discarding the liquid.
In a medium size bowl, combine the remaining ingredients, except the crabmeat and Parmesan Reggiano. Gently fold in the crabmeat. Spoon the crabmeat mixture onto the mushroom caps and sprinkle the Parmesan Reggiano on top.
Bake uncovered until the tops are just starting to turn golden and the mushrooms are tender, 15-20 minutes. Allow the Crab “Slappy” Shrooms to rest for 5 minutes before serving.