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For the garlic butter:
3 cloves garlic
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
Finely grated zest and juice of 1 lemon
1 cup roughly chopped fresh parsley
Kosher salt and freshly ground pepper


1 table spoon cajun seasoning (Optional)

For the mushrooms:
16 large cremini mushrooms, stems removed
3 tablespoons extra-virgin olive oil
Kosher salt
1 shallot, minced
10 ounces lump crabmeat, picked over
1/4 cup dry white wine
Freshly ground pepper
1/4 cup panko (Japanese breadcrumbs)
Lemon wedges, for serving


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