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Export 14 ingredients for grocery delivery
Step 1
Light grill or oven and set up for indirect heat. Establish temperature at 350°F.
Step 2
In a small sauté pan, melt 1/4 stick of butter over medium heat, add shallots and sauté for 3 minutes.
Step 3
Add chopped tarragon and sauté an additional 2 minutes.
Step 4
Deglaze the pan with 1 cup white wine and reduce for 1 minute.
Step 5
Pour liquid into mixing bowl and set aside to cool for 10 minutes.
Step 6
Unwrap and clean off mushrooms by lightly dusting them with a paper towel.
Step 7
Using a small spoon, scoop out stem and underside of the mushroom caps. Discard stems.
Step 8
Put caps in cast iron skillet and place a pad of butter in each cap.
Step 9
In a medium sized mixing bowl, combine remaining stuffing ingredients with sautéed shallots and mix.
Step 10
Gently fold lump crab meat into stuffing mixture.
Step 11
Using a spoon place a large scoop of mixture into each mushroom cap.
Step 12
Top each with mound of crab with a pinch of Parmesan cheese and a dash of Old Bay.
Step 13
Place cast iron pan on grill, close lid, and let cook for 15 minutes. Remove from heat and serve immediately.
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