Carefully pop out the stems, cleaning both the caps and stems before setting aside. You can roast the stems alongside the caps or save them to throw into a soup.

Pour the stuffing into a large bowl and add just enough hot water to moisten the cubes. (If you get bread cubes that are unseasoned add 1 tbsp each of dill, oregano, thyme, and 1 tsp kosher salt before adding the water.) Add the lump crabmeat (breaking up any large pieces), minced garlic, 1 tablespoon of olive oil and all the chopped parsley. Taste for salt and add a bit more if necessary. Spoon a tablespoon into each cap, topping them off so there’s an almost dangerous amount atop each cap.

Bake at 350º for 10-12 minutes. Serve warm, or gently reheat in the microwave for 10 seconds on high before serving.