Crab stuffed mushrooms

Victoria Ross


Found on Facebook and can't wait to try it! Always hard to find a good stuffed mushroom recipe but this looks like the winner! The recipe called for claw meat but I will be using backfin or regular. Born and raised in Maryland so I know backfin will give it a better flavor!


★★★★★ 1 vote



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fresh mushrooms, white or portabella medium to larger size
1 Tbsp
1/4 c
celery, finely chopped
2 Tbsp
onion, finely chopped
2 Tbsp
red bell pepper, finely chopped
1/2 lb
crab meat, your choice but would use anything better than claw meat
2 c
oyster crackers, crushed
1/2 c
cheddar cheese, finely shredded
1/4 tsp
garlic powder
1/2 tsp
old bay seasoning
1/4 tsp
ground black pepper
1 1/4 tsp
egg, lightly beaten
1/2 c
1 c
shredded parmesan cheese

How to Make Crab stuffed mushrooms


  • 1Preheat oven to 400 degrees. Saute celery, onion and red bell pepper in butter for 3 minutes. Transfer to a plate and cool in refrigerator.
  • 2While vegetables cool, wipe mushrooms clean and remove stems. Finely chop half of the mushrooms stems and discard other half or save for other use.
  • 3Combine the cooled vegetables, chopped mushroom stems and all other ingredients except for parmesan cheese and mix well.
  • 4Place mushroom caps in buttered mini muffin pans or in a large buttered pyrex dish, big enough to hold all the mushrooms. Spoon 1 teaspoon of stuffing mix into each mushroom. Sprinkle with shredded parmesan cheese.
  • 5Bake in preheated oven for 12-15 minutes until cheese is melted and lightly browned.

Printable Recipe Card

About Crab stuffed mushrooms

Main Ingredient: Seafood
Regional Style: American

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