Step 1

Preheat oven to 350 degrees F.

Step 2

Heat 1 tablespoon of the butter in a large skillet over medium heat and add the onion and bell pepper; cook until softened, remove from heat and set aside to cool slightly.

Step 3

Meanwhile, toast the bread slices, sprinkle each piece with a good spray of water to wet them thoroughly and set aside in a bowl to let sit for about 2 minutes. Pick through the crabmeat to check for stray cartilage and shell; set aside.

Step 4

Melt the remaining butter and set aside. Squeeze out the bread and break it up. Add the egg to the bread and mix.

Step 5

Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed vegetables; carefully turn until well mixed. Add the crab and half of the melted butter, gently mix.

Step 6

Brush the tops of the mushroom caps with some of the butter and bake with opening down just the caps at 350 degrees F for 5 minutes. Remove, flip the caps over and brush with butter.

Step 7

Using a small cookie scoop, scoop out the crab mixture and top each mushroom cap. Sprinkle with a tiny bit of breadcrumbs and a tiny sprinkle of Parmesan, if desired. Drizzle top with remaining butter.

Step 8

Bake at 350 degrees F about 20 minutes, or until mushroom has give to it and is cooked through. Serve warm with wedges of lemon.