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Crab Stuffed Mushrooms

June 25, 2012

The summer days and nights bring many appetizers, hors d’oeuvres, salads, and of course fresh fruits.  And at this point (just the beginning of the summer heat) most nights are small plates of various tastes.  If you are just making one for a multi-course dinner these wonders are fast and delectable

Crab Stuffed Mushrooms


  • 1 lb. Lg. Mushrooms (12/stems removed and cleaned; set aside)
  • 1/2 lb. Crabmeat
  • 1/2 C. Mayonnaise
  • 1 T. Fresh Lemon Juice
  • 1/2 t. Dry Mustard
  • 1 t. Worcestershire Sauce
  • Pinch of Salt and Freshly Ground Pepper
  • 3 T. Breadcrumbs
  • Handful of Fresh Chives (snipped)
  • 2-3 T. Olive Oil
  • Parmesan Cheese (grated)
  • Fresh Parsley (for garnish)


  1. Combine the crabmeat and mayonnaise; add the lemon juice, dry mustard, Worcestershire sauce and salt and pepper
  2. Mix until all ingredients are thoroughly combined
  3. Add the breadcrumbs and fresh chives and mix well
  4. Toss the mushrooms in the olive oil in a large bowl and set them on a baking sheet
  5. Fill the mushrooms with the crab mixture until almost over flowing
  6. Grate the Parmesan cheese on top of the crab mixture
  7. Bake at 350 degrees for approx. 15 min. (cheese will start to brown)
  8. Remove and serve (may be served at room temp. as well)

(Serves 4)

One Comment leave one →
  1. June 26, 2012 18:30


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