Crab and Shrimp Stuffed Mushrooms

The Pacific Northwest gave America some of its finest seafood traditions, and this humble appetizer ranks among the most honest expressions of that bounty. Dungeness crab, named for the small fishing village on Washington's Olympic Peninsula, has fed Coast Salish peoples for thousands of years. The bay shrimp that nestle alongside it in these mushroom caps come from the cold estuaries where rivers meet the sea. This is food with roots.

Scandinavian and Asian immigrants who settled along these shores brought their own traditions of stretching precious seafood with dairy and vegetables. You taste that history in every bite of these stuffed mushrooms. The cream cheese binding came later, a mid-century American addition that works beautifully to hold everything together while adding richness without overwhelming the delicate sweetness of the crab.

I've served these at gatherings for decades. They disappear within minutes of leaving the oven. The key is restraint in seasoning. Good Dungeness needs no masking. A whisper of lemon, some fresh herbs, the sharp bite of Parmesan on top. Let the crab speak for itself. Your guests will thank you.

Seek out sustainable seafood whenever possible. The fisheries of the Pacific Northwest have worked hard to maintain healthy populations, and buying from responsible sources ensures your grandchildren will enjoy the same abundance. Ask your fishmonger where the crab was caught. They should know. If they don't, find a better fishmonger.