12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
Finely grated zest and juice of 1 lemon
1 cup roughly chopped fresh parsley
Kosher salt and freshly ground pepper
For the mushrooms:
16 large cremini mushrooms, stems removed
2 tablespoons extra-virgin olive oil
1 shallot, minced
8 ounces lump crabmeat, picked over
1/4 cup dry white wine
Freshly ground pepper
1/4 cup panko (Japanese breadcrumbs)
Lemon wedges, for serving
To make the garlic butter, process the garlic until it is finely minced in a food processor. Pulse till smooth after including the butter, parsley, lemon zest, lemon juice, and 1 teaspoon each of salt and pepper. For at least 30 minutes, chill.
Turn the oven on to 400 degrees Fahrenheit to get the mushrooms ready. Add salt and 1 tablespoon of olive oil to the mushrooms before tossing. Place 1 heaping teaspoon of the garlic butter inside each mushroom (reserve the remaining garlic butter for the crab filling). Place the mushrooms in a baking dish snugly and bake for 15 minutes, or until they are soft.
In the meantime, preheat a skillet with the final tablespoon of olive oil over medium heat. Cook the crabmeat and shallot together for about 3 minutes, or until the shallot is tender. After adding the wine, heat for approximately a minute, until it has somewhat reduced. Melt the saved garlic butter (about 1/3 cup) by stirring it in thoroughly. Add salt and pepper to taste. Push the crab mixture to one side of the skillet after turning off the heat, letting any accumulated juices gather.
After taking the mushrooms out of the oven, turn on the broiler. Stuff the crab mixture inside the mushrooms. Sprinkle the panko over the mushrooms after tossing it in the skillet's juices. About two minutes, or until golden. On top, squeeze some lemon wedges.