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


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


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.

About this Recipe

Main Ingredient: Seafood
Regional Style: American