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.