20 large mushrooms,
4 oz. cream cheese,
6 oz. canned crab meat,
1 egg yolk,
1/2 cup grated cheddar cheese,
1/4 teaspoon garlic powder,
1/4 cup Italian breadcrumbs,
1 teaspoon chopped parsley,
salt and pepper to taste,
1 dash of hot sauce.


1. Wash the mushrooms and remove the stems.

2. Sprinkle the mushroom caps with salt and pepper to taste.

3. Mix cream cheese, egg yolk, hot sauce, crab meat, garlic powder and parsley, and fill the mushrooms with the mixture.

4. Top the stuffed mushrooms with the breadcrumbs and arrange them in a greased baking pan.

5. Bake for about 15 minutes or until lightly brown.

6. Top the stuffed mushrooms with the cheddar cheese and continue baking until melted and bubbly.

The mushroom caps stuffed with crab meat are a very good choice for a party appetizer.

7. Serve the stuffed mushrooms, and drizzle them with some hot garlic butter, if desired.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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