Crab Stuffed Mushrooms

After buying fresh crabs not long ago, and struggling to get a decent amount of meat from them after cleaning them (don’t ask!), I had to come up with a recipe to use the little that I had. I decided to remake one of the first recipes on my blog, and the end result made me forget about all the little cuts I got on my fingers 😉

So delicious and easy to make! Impressive enough for company, too. The filling would be delicious in a stuffed fish dish as well, like flounder or shrimp. And of course, you can use canned crab meat to make your life easier…

(The original recipe source page was deleted which is why you don’t see anything cited)

Crab Stuffed Mushrooms

2 dozen large fresh mushrooms (save half of the stems when cleaning them)
4 tablespoons butter
3 cloves garlic, chopped
1/2 onion, chopped
1/2 pound cooked crab meat
2 eggs, beaten
2 tablespoons mayonnaise
3 tablespoons seasoned dried bread crumbs
3 green onions, chopped
1 teaspoon fresh lemon juice
salt and pepper to taste
grated parmesan cheese

Preheat oven to 400 degrees. Remove stems from cleaned mushrooms, then chop stems and sauté in half of the butter with garlic and onion.  Add salt and pepper to taste. Brush mushrooms with remaining melted butter.

Mix together crab meat, eggs, mayo, bread crumbs, green onion (save some of the green part for later), lemon juice, salt and pepper. Add to onion mixture and cook for 5 minutes. 

Fill mushrooms with mixture. Sprinkle with cheese and reserved green onion. Bake in buttered shallow casserole for 15 minutes. Serve warm.