1lb dungess crab, fresh and I shelled my own after steaming.
1.5lb Mushrooms, large enough to hold the stuffing
Bread crumbs
Garlic
Chipotle in Adobo-small can
Oregano
Parmesan fresh grated
Mayo - I used the new mayo with olive oil
In a blender or processor drop in the can of Chipotle and about 5-6 big cloves of garlic. Puree until blended. Scoop out in put in a container with a lid. You will only use a portion. I found mixing this concoction with butter and brushing on corn is yummy too if you like heat.
Back to the shrooms. In a bowl with the crab meat add about 1/2 to 3/4 cup of mayo. Fold just a bit. Now is time to add the chipotle. Start with a small spoonfull, taste and then leave alone or and more to your liking. Fold more and taste is my theory. Add oregano, fold, then add bread crumbs a litlle at a time to get a firm yet moist consistency. Add parmesan to your liking and fold again. Cover and refrigerate for a few hours to let everything combine.
When ready to cook, I remove the stems from the mushrooms a scoop out the insides. Spoon a heaping batch of crab goodness in the mushrooms and form with a spoon.
I smoked these at 225 for about 25-30 minutes and they were great. The heat was noticeable but quickly eased to a sweet and warm crab melt! In the oven I do them 350 15-20 min. You can telll when they are done.
Happy eating!