Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Makes 20- 24 mushrooms (depending on how you stuff them)


  • 24 stuffing mushrooms, brushing all dirt off, removing the stems and laying the mushroom caps on a sheet pan
  • ** Fine dice the mushroom stems to be used in the stuffing**
  • 4 ozs Sherry Wine or Brandy
  • 4 tablespoons soft butter
  • 3 tablespoons shallots, diced
  • 4 -tablespoon garlic confit, mashed up with a fork (garlic cloves, simmered in vegetable oil till tender)
  • 2 pounds lump crabmeat, picked for any shells.
  • 2 pounds cream cheese, soft
  • 3 heaping tablespoons mayonnaise
  • Juice of one lemon
  • Lemon zest
  • 4 tablespoons chopped parsley
  • seasoned bread crumbs for topping


  1. In a large sauté pan, sweat the shallot in butter till tender
  2. Add the diced mushroom stems, and cover with lid and sweat out all moisture
  3. Deglaze with brandy
  4. Add the cream cheese to the pan and remove from heat and fold the ingredients together
  5. Switch the mixture into a mixing bowl and add the mayonnaise and crab meat and fold together
  6. Add the parsley, lemon zest and juice and parsley
  7. Season with sea salt and black pepper
  8. Let cool and stuff a good dose into each of the mushrooms
  9. At this point you can reserve and bake when ready
  10. Bake for 15 minutes at 420 degrees till the crab mix is bubbly
  11. Add the breadcrumbs and Broil for 3-4minutes till golden brown on top
  12. Serve with lemon butter sauce, garlic mayonnaise or just a squeeze of lemon and chopped fresh parsley…




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