1. Preheat the oven to 375°F.
2. Wipe mushrooms with a damp paper towel to remove any debris.
3. Using a small spoon, remove mushroom stems and spoon out the inside gills of the mushroom.
4. Chop the mushroom stems and mushroom gills finely.
5. Melt 2 tablespoons butter in a medium skillet and saute the chopped mushroom stems and gills until softened.
6. Stir in garlic and continue saute for 30 seconds and immediately remove from heat.
7. Immediately pour the sauteed mixture into a medium mixing bowl.
8. Add the softened cream cheese to the bowl.
9. Stir in remaining stuffing ingredients (except the crab meat) and mix very well.
10. Gently fold in the crab meat; set aside
11. Scoop the filling into the prepared mushroom caps.

For the topping:

1. In a small bowl, combine topping ingredients.
2. Mix well to ensure all of the breadcrumbs are coated with butter.

For the Creamy sauce:

1. In a small mixing bowl, whisk together heavy cream, 1/4 cup dry white wine, 1/8 teaspoon kosher salt, and 1 clove minced garlic.

Bake Mushrooms:

1. Place stuffed mushrooms in a greased 9x13-inch baking dish.
2. Carefully pour the creamy garlic sauce around mushrooms into the bottom of the dish.
3. Top each mushroom with a sprinkling of the topping mixture.
4. Bake 18-20 minutes or until cooked through, tops are golden, and the cream is bubbly and thickened.
5. Serve warm with crusty french bread to dip up the sauce.