Carefully remove the stems from the mushrooms and use a small spoon to remove the gills. Place the mushroom caps on a foil lined baking sheet and set aside.
In a bowl, add the cream cheese and sour cream, stir together until combined.
Add the shredded cheese, lemon juice, old bay seasoning, hot sauce and garlic. Add salt to taste if desired (I normally find that the crab meat and Old Bay are enough, but it depends on your personal taste).
Mix until well combined. Fold in the crab meat gently.
In another bowl, mix together the panko bread crumbs and the olive oil.
Fill each mushroom cap with the crab dip.
Top each mushroom with panko bread crumbs. The easiest way to do this is to hold the mushroom over the breadcrumb bowl and use a spoon to sprinkle the breadcrumbs on top, allowing the excess to fall back into the bowl.
Bake mushrooms for 15-18 minutes, until mushrooms are cooked. Finish under the broiler for 1-2 minutes to toast the breadcrumbs until golden brown. Serve right away.