Delicious Crab Stuffed Mushrooms

Crab Stuffed Mushrooms
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These delicate mouthwatering morsels won’t stay around long.

Juicy, tender, savory, cheesy and crabby what’s not to love.

When the craving hits and, the thought comes to mind, nothing can stop the production of these little apps.

Super easy to prep and, super easy to make. Just a little time and know-how.

I prefer not to use the giant mushroom caps but instead use the medium. They tend to be more tender.

Also when buying Crab… don’t skimp. I mean how often do you treat yourself to crab stuffed shrooms. It’s worth the couple extra bucks to buy quality crab meat.

Like I said on my Home Page I’ve been cooking professionally for years and many times had made these while at work {when slow} for my Boss and fellow employees. When I start cooking somebody always comes up to me and says “Geez I make these all the time but I never did that before”

My little touch when preparing the mushroom caps before stuffing.

After hollowing and cleaning the caps try this. In a large saute pan add some olive oil , butter and garlic. Saute the caps until tender flipping the pan and keep them moving. Notice the yummy sauce on the plate in my pic. That’s the result of saute before baking. Let’s get to it!

Delicious Crab Stuffed Mushrooms


  • Let's start with 20 or so whole mushrooms
  • Olive Oil
  • Butter
  • Garlic
  • Celery
  • Onion
  • Dry mustard
  • Parmesan Cheese
  • Flat Leaf Parsley
  • Breadcrumbs
  • Crab Meat
  • S&P


  1. Clean and hollow Mushrooms
  2. Saute shrooms in olive oil, butter and garlic until tender. About 5 min
  3. Remove from pan and set on baking sheet
  4. In same pan add 1 small onion minced fine and 1/2 cup celery and a few cloves of garlic minced fine, saute, add butter if needed.. S&P and about 1/4 teaspoon of dry mustard.
  5. Saute until tender ...add enough bread crumbs to thicken mixture, about 1/4 cup. Maybe a smidge more. Remember you're the cook. Feel the love and bring it to life my Boss used to tell me.
  6. Add a nice little pile of parsley chopped fine
  7. Finally fold in the crab yumminess. Dont cook the crab it's already been cooked. Just fold in.
  8. Now over stuff the caps which will be lying in their own lovely juice from sauteing earlier and top with Parmesan cheese
  9. Bake uncovered about 20 min at 350 degrees.
  10. Stand back and smell the greatness..

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