Stuffed mushrooms with crab

Ingredients:

Garlic oil

• 3 cloves of garlic
• 165 g of butter at room temperature
• Finely grated zest and juice of 1 lemon
• 1 cup finely chopped fresh parsley

Mushrooms

• 16 large brown button mushrooms, stems removed
• 2 tablespoons extra-virgin olive oil
• 1 shallot, chopped
• 220 g lump crab meat, sorted to remove shell fragments
• 1/4 cup dry white wine
• 1/4 cup panko (Japanese breadcrumbs)
• Lemon wedges for serving

Preparation:

1. Prepare garlic oil: Chop the garlic in a food processor.
   
   Add butter, lemon zest, lemon juice, parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper; beat until smooth. Refrigerate for at least 30 minutes.
2. Mushrooms: Preheat oven to 200°C, drizzle mushrooms with 1 tbsp olive oil and season with salt.
   
   Stir 1 teaspoon of garlic oil into each cap (reserve the remaining garlic oil for the crab filling). Pack the mushrooms tightly into a baking dish and bake until tender, about 15 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the shallots and crabmeat; cook until the onions are soft, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the remaining garlic butter (about 1/3 cup) and let it melt. Season with salt and pepper. Remove from the heat and move the crabmeat to one side of the skillet to catch the juices.
4. Remove the mushrooms from the oven and turn the oven to broil. Fill the mushrooms with the crab filling. Stir. breadcrumbs with the juice in a frying pan and place on top of the mushrooms. Grill in the oven until golden brown, about 2 minutes. Sprinkle with lemon juice.