Crab

In a medium bowl, combine the finely chopped chives, softened cream cheese, lemon juice, hot sauce, Old Bay seasoning, mayonnaise, mustard, salt, and pepper.

Mix until all ingredients are well combined and the mixture is smooth.

Gently fold in the jumbo lump crab meat, being careful not to break up the lumps too much.

Clean the mushrooms by wiping them with a damp paper towel, then carefully remove the stems.

Place the mushroom caps on a microwave-safe plate and microwave for 1-2 minutes to release excess moisture. Pat them dry with a paper towel.

Generously stuff each mushroom cap with the crab filling.

In a small, shallow bowl, mix together the grated Parmesan cheese and breadcrumbs.

Dip the top of each stuffed mushroom into the Parmesan-breadcrumb mixture to coat.

Arrange the mushrooms on a parchment-lined baking sheet.

Bake in a preheated oven at 400°F (200°C) for about 15 minutes, or until golden brown and bubbly.

For extra browning, you can broil them for a few minutes at the end of baking.

Garnish with fresh chopped parsley and serve hot.