Preheat oven to 375°F.

1. Rinse mushroom caps gently in cool water and drain well. Remove the stems, laying the caps face down on a sheet pan to dry. Dice the stems, or process briefly in a food processor.
2. In a large sauce pan over low heat, melt the butter, then add the garlic, parsley, ginger, and rosemary, stirring, until aromatic. Add the diced mushroom stems, and cook until the mushrooms release their moisture and most of the liquid evaporates.
3. Add the Alaskan Amber, Worcestershire, and black pepper. Simmer over low heat for 10 minutes. Remove from the heat and cool slightly.
4. Stir in the cream cheese and bread crumbs. (Note that you can prepare the mixture to this point, and refrigerate until later.)
5. Stir in the crab meat.
6. Spoon the mixture into the drained mushroom caps, filling them generously, and place on a rimmed baking sheet pan.
7. Bake at 375° for 20 minutes.
8. Remove from the oven and top with cheeses and return to the oven. Continue baking until the cheese is bubbly, about 5-10 minutes.
9. Serve with Alaskan Amber and share with friends!
Servings: 10-12
Preparation time: 45 minutes
Cooking time: 30 minutes

Submitted by:  Sean McLaughlin

These are just divine! Delight your friends and family with delicious crab prepared with Alaskan Amber - with more Alaskan Amber to accompany them.