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From: The Ethical Gourmet by Jay Weinstein

Snow crabs are fished from moderately well managed Canadian fisheries, and are a more sustainable choice than blue crab. Their meat is usually sold frozen, and should be thawed slowly in the refrigerator to protect its natural texture and prevent water loss.
Serves 4 As An Appetizer


    • 16 cremini mushrooms (about 8 ounces)
    • 1/2 pound (about 1 cup) snow crab or Jonah crab meat
    • 1 tablespoon chopped fresh chives
    • 1/4 cup Aioli
    • 2 tablespoons fresh white bread crumbs or panko
    • Salt and freshly ground black pepper
    • 1 teaspoon unsalted butter, melted


Heat the oven to 400°F.

Brush the mushrooms clean and remove the stems. Combine the crabmeat, chives, aioli, and half the bread crumbs. Season to taste with salt and pepper.

Spoon the crab filling into the mushroom caps. Combine the remaining bread crumbs with the melted butter and sprinkle on top. Arrange in a baking dish, bake until the mushrooms soften and begin to release some juices, about 10 minutes.

Serve immediately.

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