Crab-Stuffed Mushrooms


  • 6 Large Baby Portabella Mushrooms
  • 4 oz  Lump Crab Meat
  • 1/8 C Mayo
  • 1/8 C, plus 1 T Panko Bread Crumbs, divided
  • 2 tsp Old Bay
  • 3 T Butter, divided
  • 1 T Finely Chopped Sweet Red Pepper
  • 1 T Chopped Celery
  • 1 T Chopped Sweet Onion
  • 2 Cloves Chopped Garlic
  • Olive oil
  • 1 T Grated Parmesan Cheese
  •  Smoked paprika
  •  Fresh Parsley
  •  Fresh lemon

Cooking Instructions:

  1. Preheat oven to 350 degrees.
  2. Clean any dirt from mushrooms by wiping with a paper towel. Remove stems and scrape out the gills (a baby spoon works great), so that you’re left with the hollow caps.
  3. In a bowl, combine crab meat, mayo, 1/8 C Panko bread crumbs, and Old Bay seasoning.
  4. Heat 2 T butter in a small pan, and saute red pepper, celery, and onions for about 3 minutes until softened. Add chopped garlic, and heat for 30 seconds just until fragrant. Immediately remove from heat. Combine with the ingredients in the bowl, using a spatula to scrape out all the melted butter also. Mix well.
  5. Rub outside of each mushroom with olive oil, and then fill each with a generous portion of the crab mixture. Place in a small baking dish.
  6. In a small bowl, combine 1 T melted butter, 1 T Panko bread crumbs, and 1 T Parmasen cheese. Sprinkle on top of each mushroom. Sprinkle the tops with smoked paprika.
  7. Bake for 20-25 minutes until golden brown.
  8. Remove from oven. Sprinkle lightly with fresh lemon juice and garnish with chopped parsley. Serve warm.