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Crabcake Stuffed Mushrooms

A perfect snack for any dinner, party, or a fancy Girl's Night In, these apps combine the simplicity of crabcakes with the fun of stuffed mushrooms.

Serves 5-6 servings     adjust servings

Preparation 10 mins Cook Time 25 mins Total Time 35 mins


  • 15-20 stuffing or baby portobello mushrooms
  • 3 Tablespoons melted butter, divided
  • 1 clove garlic, minced
  • 8 ounces lump crabmeat
  • 2 celery ribs, diced
  • 1 scallion, diced
  • 3 Tablespoons breadcrumbs
  • 1 egg
  • 1 teaspoon dijon mustard
  • 1 Tablespoon mayonnaise
  • Pinch crushed red pepper
  • Salt & pepper to taste
  • Parmesan cheese, shaved or grated (optional)


  1. Preheat oven to 350 degrees F. Clean mushrooms and remove stems, reserving them. Set mushrooms cap side down on a foil-lined baking sheet and brush with 2 Tablespoons melted butter. Bake for 10 minutes. When done, drain the excess moisture from the mushrooms through a colander. Reset the caps on the baking sheet and set aside.
  2. While mushroom caps are baking, in a small pan, melt remaining butter, and saute garlic and mushroom stems together until tender, 3-4 minutes.
  3. Remove stems from heat and cool slightly before adding them to a bowl with the remaining ingredients. Mix together until evenly distributed.
  4. Form ½ Tablespoon to Tablespoon-sized balls of crabcake mixture, and set on top of upside down mushroom caps. Sprinkle with shaved or grated Parmesan cheese if you'd like, then bake another 10 minutes.
  5. Serve with a lovely glass of Caposaldo Pinot Grigio, and enjoy!


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