CRAB CAPITAL STUFFED MUSHROOMS

(with Eastern Shore Hollandaise Sauce)

First Place Main Dish 

Amy Fossett, Severn, Md.

4 large portobello mushrooms

1 lb. Maryland blue crabmeat

3 spring onions, thinly sliced

Knob of butter

1/8 tsp. thyme

1/8 tsp. oregano

1 tsp. Old Bay Seasoning

Black pepper

3 Tbs. + 2 Tbs. grated Parmesan cheese

4 Tbs. mayonnaise

1 tsp. lemon juice

Pinch of Old Bay Seasoning

Sauce

6 egg yolks

2 Tbs. lemon juice

½ tsp. salt

Pinch of Old Bay Seasoning

1 c. (2 sticks) unsalted butter

Preheat oven to 350°F. Wipe mushrooms with damp towel to remove any dirt. Using a very sharp knife, cut off the mushroom stems and some of the gills to make a hollow in the center of each mushroom. Finely chop the stems and gills and reserve. Brush with a little olive oil and place on baking tray. Heat the butter in a frying pan and add the spring onions and celery. Sauté gently for 3 to 4 minutes or until the celery just begins to soften. Add the ...