Crab Stuffed Mushrooms



  • YIELD 24 mushrooms
  • 1cup olive oil or 14 cup melted butter
  • 24 large white mushrooms
  • 12 ounces flaked crab meat
  • 4 tablespoons finely chopped onions
  • 1 teaspoon dry mustard
  • 1 cup shredded parmesan cheese
  • 1 cup soft breadcrumbs or 1cup dry breadcrumbs
  • 2 teaspoons parsley, chopped
  • 1teaspoon ground red pepper
  • 1teaspoon black pepper
  • 1teaspoon garlic salt
  • 1 egg, beaten
  • 3 tablespoons mayonnaise
  • 1cup melted butter
  • 1teaspoon garlic salt
  • 2 cups shredded parmesan cheese


  1. Spray a 9×12-inch glass baking dish with cooking spray.
  2. Use an additional baking dish if needed.
  3. Drizzle olive oil or butter in the bottom of the baking dish.
  4. Wipe mushrooms with a damp paper towel to clean.
  5. Remove stems, set aside caps and chop stems to add to filling.
  6. In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
  7. Mix well and then stir in egg and mayonnaise.
  8. Use a small cookie scoop to mound filling onto each mushroom cap.
  9. Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
  10. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
  11. Bake for 20 to 25 minutes at 425°F.
  12. Best served hot.
  13. Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach