It’s crab season on the Chesapeake, and the numbers are looking good this year for the crab population! So Galley Pirates are offering up an array of recipes using our region’s local favorite. What I like about this Crab Stuffed Mushrooms recipe is that is uses no breading. No bread crumbs, no shredded cheese, no eggs. Instead it’s made with a very simple creamy white sauce so you get the whole taste of pure crabmeat. This recipe easily feeds six. With large mushroom caps and a whole pound of lump crab meat, 2 caps per person is more than enough for a filling appetizer; almost a meal!

There’s nothing like a fresh magnolia blossom that makes your entire cabin smell fragrant. Get them while they’re still in bloom…

Crab Stuffed Mushroom Caps

1 dozen large mushroom caps
1/4 cup minced scallions
1 tablespoons butter
1 tablespoon flour
1 cup Half & Half
2 teaspoons Old Bay Seasoning
1 lb lump crab meat.

Pre-heat your galley oven to 350º. Pop the stems off the large mushroom caps and place on a baking sheet. I like to bake the mushroom caps for 8-10 minutes before I stuff them. All too often I’ve been offered stuffed mushroom caps of any variety and the mushrooms are still somewhat raw. An undercooked mushroom holds its filling well, but lacks that wonderful roasted mushroom flavor. So as you make your stuffing, place the mushroom caps in the oven (even as it pre-heats) until they just start to sweat. Don’t overcook at this point. They should just be starting to warm up. Pull them out and drain them if necessary. Mushrooms exude a lot of moisture as they start to cook.

Mince the scallions. In your favorite galley 4 quart pan sauté the scallions in butter. Then add the flour and cook for two to three minutes.

Slowly add the Half & Half, whisking while it thickens. It will have a fairly thick consistency. Add the Old Bay seasoning, then gently fold in the crab meat.

We were on a good heel today, which always makes galley work a little more challenging. But I like to think of it as Cooking CrossFit. Your quads are firm and strong from staying balanced. Your biceps and triceps can tire from just hanging on. By the time you’re done cooking you wipe your forehead, stick your head out the hatch and grab a big bottle of water.

Who am I kidding? We’re pirates. We grab a big bottle of beer.

Fill the mushroom caps with the crab meat stuffing.

Bake for 20 minutes until lightly browned. You can finish them off for a few minutes under the broiler if you have one, but it’s not necessary.

Let your stove swing free and grab that galley belt. You may not think you need it but it holds you snug when you hit a big wave.

Serve hot out of the oven, and we promise you will have a happy crew!