Crab Stuffed Portabella Caps

Stacey Lawson


Now that Mardi Gras has ended and our first day of Lent was Wednesday I made these for my family. They were very delicious because you can never go wrong with crab or mushrooms.


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10 Min
25 Min


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2 Tbsp
olive oil
1 medium
red bell pepper
2 tsp
garlic, minced
3 stalk(s)
celery, chopped
1 lb
crab meat, blue crab
4 large
portabella mushroom caps
1/2 lb
baby bella mushroom slices, chopped
1 Tbsp
cayenne pepper
1/2 - 1 c
plain bread crumbs
salt and pepper

How to Make Crab Stuffed Portabella Caps


  • 1Preheat oven to 400 degrees.
  • 2Add olive oil saute pan
  • 3Add onions, celery, chopped baby bella slices and garlic and once they begin to soften.
  • 4Add red bell pepper
  • 5Add crab meat, stirring to break apart meat.
  • 6Add cayenne pepper and salt and pepper to taste.
  • 7At this point you may need to add some water, maybe 1/4 cup or so, just enough that the mixture looks very wet, not enough water that it goes over the top of the mixture or any veggies are floating.
  • 8Next add bread crumbs to mixture, enough to make it paste-like.
  • 9Remove from heat, begin adding mixture to large mushroom caps. (I was able to fill 4 large caps, but did have a little leftover to fill a ramekin.)
  • 10Sprinkle tops with breadcrumbs and a pat of butter.
  • 11Place mushroom caps in baking dish, add some water to bottom of dish.
  • 12Bake in a 400 degree oven for about 15 minutes or until golden brown on top and caps begin to soften a little.

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About Crab Stuffed Portabella Caps

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Dietary Needs: Vegetarian
Hashtag: #Lenten Meals

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