• Preheat oven to 350°
• Wash and dry your mushroom caps, removing the stems
• Brush the caps lightly with oil and sprinkle with salt, then turn them upside down and bake on a baking rack at 350°F for 10 minutes to release any extra liquid. When they are done, remove from the oven and set aside to cool.
• While the caps are cooling make your filling

Filling

• Increase the oven temperature to 375°
• In a small bowl, combine all of the ingredients and mix well. Taste for seasoning and add additional salt and pepper if desired (some crab meats are quite salty, so I prefer to taste prior to adding any extra salt) Zest the lemon and add the lemon zest and juice (optional-but I like it)
• Once the caps have cooled, fill each one with a heaping spoonful of filling and place back on the baking rack (or on a sheet tray lined with parchment paper)
• If you are adding the Panko topping, melt the butter in the microwave then add to the panko crumbs and mix. Top each mushroom with a sprinkle of buttery panko for that extra crisp. Omit if making low carb.
• Bake at 375° for 15 minutes until they start to brown on top.
• If you like a more golden top, switch the oven to Broil and broil for 3 minutes or until your desired doneness is achieved. Watching carefully, especially if you've topped them with Panko.
• Remove from the oven and transfer to your serving plate, enjoy warm