Preheat oven to 350 degrees.

Remove stems from mushrooms, reserve caps and chop stems.

In a large skillet over medium heat add 2 Tbl. butter, chopped mushroom stems, shallot, and thyme. Saute until tender. Remove from heat and add in cream cheese, parmesan cheese, breadcrumbs, parsley, crabmeat and Cajun seasoning. Stir well to combine. Remove from and reserve.

Melt 1 Tbl. butter in skillet over medium heat. Arrange mushroom caps in skillet tops down, working in batches if needed. Cook for 3-4 minutes until golden brown. Remove to paper towels. Allow mushrooms to rest for at least 5 minutes. Blot excess moisture with paper towels.

Fill each mushroom cap with a generous spoonful of crabmeat mixture. Use hands to pack into cavity. Arrange stuffed mushrooms in a shallow baking dish. Drizzle tops with remaining tablespoon of butter, melted.

Bake for 25-30 minutes until the tops are golden brown.