Real Recipes From Real Home Cooks ®

crab stuffed mushrooms

★★★★★ 1
a recipe by
Victoria Ross
North Beach, MD

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
method Bake

Ingredients For crab stuffed mushrooms

  • 35
    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
  • 1
    egg, lightly beaten
  • 1/2 c
  • 1 c
    shredded parmesan cheese

How To Make crab stuffed mushrooms

  • 1
    Preheat oven to 400 degrees. Saute celery, onion and red bell pepper in butter for 3 minutes. Transfer to a plate and cool in refrigerator.
  • 2
    While vegetables cool, wipe mushrooms clean and remove stems. Finely chop half of the mushrooms stems and discard other half or save for other use.
  • 3
    Combine the cooled vegetables, chopped mushroom stems and all other ingredients except for parmesan cheese and mix well.
  • 4
    Place 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.
  • 5
    Bake in preheated oven for 12-15 minutes until cheese is melted and lightly browned.