Crab Imperial stuffed portobellos

Greg Appel


Crab imperial baked in a Ramekin just got UPGRADED.
Feel free to omit the cheese if you choose or experiment with different types of cheese. I have used mozzarella, provolone, Swiss, Fontina and Asiago. All with good results, but i initially added to keep the mushroom moisture from entering the Imperial


☆☆☆☆☆ 0 votes

2 - 4
15 Min
20 Min


  • 2
    large portobello mushrooms
  • 1/2 lb
    backfin or lump crab meat
  • 1-2 Tbsp
  • 1
    egg white
  • 1/4 c
    fine chop green pepper
  • 2-3 dash(es)
    worcestershire sauce
  • 1/2 tsp
    dry mustard
  • 1/4 to 1/2 tsp
    old bay
  • 1/4 c
    plain bread crumbs
  • 2 tsp
    dried parsley flakes
  • ·
  • 2 slice

How to Make Crab Imperial stuffed portobellos


  1. Place cookie sheet or glass casserole dish in oven and preheat to 400
  2. Wipe any loose dirt off of mushroom caps with a dry paper towel. Scrape gills off underside with the edge of a spoon. And cut stem off at base.
  3. Places slice of cheese on each mushroom cap
  4. Pick through crab meat to make sure there's no shells
  5. Chefs Note
    Start with 1 tbsp of mayonnaise and add more if needed. We're just looking to bind the crab meat. If you feel that it's to moist just add another sprinkle of bread crumbs
  6. Add remaining ingredients ( except paprika ) and mix into crab meat
  7. Divide mixture and scoop into mushroom caps, leveling and spreading evenly. Take a small scoop of mayonnaise and thinly spread across the top of crab meat to seal
  8. Sprinkle top with paprika
  9. Place mushrooms on preheated cookie sheet, or glass casserole dish put in oven and bake for 20 minutes

Printable Recipe Card

About Crab Imperial stuffed portobellos

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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