Make the hash brown crust– If you shred your own potatoes, be sure to squeeze out the extra juices. Now season it up with your spices and melted butter then crisp it up in a pan.
Stuff the mushrooms. Line a baking sheet with parchment paper and place the mushrooms on top. Use a medium-sized cookie scoop to fill each mushroom cap with the creamy crab mixture.
Top and bake. Now thoroughly combine the panko bread crumbs with the melted butter and sprinkle on top of the stuffed mushrooms. Preheat the oven to 375 degrees Fahrenheit and bake for about 18 minutes, then broil for about 2 minutes to get the tops golden and crispy.