CRAB CAPITAL STUFFED MUSHROOMS
(with Eastern Shore Hollandaise Sauce)
First Place Main Dish 
Amy Fossett, Severn, Md.
4 large portobello mushrooms
1 lb. Maryland blue crabmeat
3 spring onions, thinly sliced
Knob of butter
1/8 tsp. thyme
1/8 tsp. oregano
1 tsp. Old Bay Seasoning
Black pepper
3 Tbs. + 2 Tbs. grated Parmesan cheese
4 Tbs. mayonnaise
1 tsp. lemon juice
Pinch of Old Bay Seasoning
Sauce
6 egg yolks
2 Tbs. lemon juice
½ tsp. salt
Pinch of Old Bay Seasoning
1 c. (2 sticks) unsalted butter
Preheat oven to 350°F. Wipe mushrooms with damp towel to remove any dirt. Using a very sharp knife, cut off the mushroom stems and some of the gills to make a hollow in the center of each mushroom. Finely chop the stems and gills and reserve. Brush with a little olive oil and place on baking tray. Heat the butter in a frying pan and add the spring onions and celery. Sauté gently for 3 to 4 minutes or until the celery just begins to soften. Add the chopped stems and gill...