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


  • 2 Tbsp
    olive oil
  • 1 medium
  • 1
    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


  1. Preheat oven to 400 degrees.
  2. Add olive oil saute pan
  3. Add onions, celery, chopped baby bella slices and garlic and once they begin to soften.
  4. Add red bell pepper
  5. Add crab meat, stirring to break apart meat.
  6. Add cayenne pepper and salt and pepper to taste.
  7. At 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.
  8. Next add bread crumbs to mixture, enough to make it paste-like.
  9. Remove 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.)
  10. Sprinkle tops with breadcrumbs and a pat of butter.
  11. Place mushroom caps in baking dish, add some water to bottom of dish.
  12. Bake in a 400 degree oven for about 15 minutes or until golden brown on top and caps begin to soften a little.

Printable Recipe Card

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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