Crab Stuffed Mushrooms

      It's getting pretty summery out there, and I do live on the coast, so I've been thinking about seafood.  When I eat out at the beach my go to seems to be fried oysters and some fresh local shrimp, but when I'm at home the frying and clean-up well it's not so much fun.  So when thoughts ran to seafood while I was staring at the produce section my eyes drifted to the mushrooms.  Yes crab stuffed mushrooms would be quite delicious, and something other that my normal chicken and broccoli that Mark is so sick and tired of.  This turned out to be a quite delicious change of pace.
First lightly sweat
1 jalapeno, chopped really fine
1/2 onion, finely chopped
1/2 red bell pepper, finely chopped
Stems of 4 portabella mushrooms
and put in the refrigerator.  While cooling combine:
16 oz crab meat  Buy the fresh stuff, it's a little more expensive, but absolutely worth it.
2 oz cream cheese, softened
1 egg
1 TBS dijon 
1/2 cup mayonnaise
1 tsp Texas Pete
dash Worcestershire
2 tsp old bay
2 TBS fresh tarragon, chopped
1 cup panko
add your cooled vegetables and mix thoughtfully. 
Next clean the stems underside of the caps of your
4 portabella mushrooms
by taking a spoon and scraping against gills but being careful not to damage the meat of the mushroom.  You are removing the black part.  When you get to brown stop.  Next toss your mushrooms in
3 TBS olive oil
Just enough to lightly  coat.
Then divide your crab mix and pack it into the mushroom caps
Next toss 1/3 cup panko with
2 TBS melted butter

Coat the top of the crab mixture with the bread crumbs.  Bake at 375 for fifteen to twenty minutes, or until the tops are brown and the crab is hot all the way through.
If you are feeling a little frisky, maybe make a hollandaise, or a roasted red pepper aoli.  Serve with a nice salad or maybe some asparagus.  Hope you have fun, and enjoy!