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Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

These crab stuffed mushrooms came from Tom Douglas. I worked with Tom when he came to Macy’s Cincinnati to do a special class. He is one nice guy, a brilliant chef and now Restaurateur of the Year, by Bon Appetit magazine. Congrats, Tom!

Crab stuffed mushrooms are luxurious, but they’re delicious and easy to make. This recipe for Tom Douglas’ Crab Cake Stuffed Mushrooms is a family favorite. Many stuffed mushrooms taste like stuffing, but these mushrooms have just enough crab – they’re a real treat.

Makes 10-12.

Crab stuffed mushrooms: Crab cake stuffing

Go to taste on this, adding more of anything if you like.

1/4 pound (generous) Phillips lump crab (in pressurized can)
2 Tablespoons + 1-1/2 teaspoons mayonnaise
2 teaspoons grated lemon zest
2 teaspoons fresh dill, minced
2 teaspoons chives, thinly sliced
2 tablespoons Panko breadcrumbs
Salt and pepper to taste

Phillips: Crab Stuffed Mushrooms

Phillips: Crab Stuffed Mushrooms

Put the crabmeat, mayonnaise, zest, dill, and chives in a bowl. Mix everything together gently with a rubber spatula. Add the panko and mix again. Season to taste with salt and pepper. Cover and set aside, refrigerated. This can be made a day ahead.

Toasted breadcrumbs

Unsalted butter
3 Tablespoons Panko
2 teaspoons parsley, chopped
1 teaspoon chives, thinly sliced
2 Tablespoons Parmesan, grated

Melt a bit of butter over medium heat. Add the crumbs and stir a few minutes until light golden. Remove from the heat and stir in the herbs and Parmesan. Season to taste with salt and pepper. Set aside. This can be made a couple of days ahead.


10-12 large (about 1-1/2″ wide) regular button mushrooms
Olive oil

Preheat the broiler

Gently remove the stem from each mushroom by wiggling it from side to side until you can pop it out. If any stem remains, use a small spoon to scrape it out, being careful not to break the cap. Discard the stems or save them for another use. Put the mushrooms in a bowl and toss them with a very small amount of olive oil. Season the mushrooms to taste with salt and pepper. Spread the mushrooms on a baking sheet, stemmed side up, and place under the broiler, until they are cooked, about 4 minutes.

Remove the mushrooms from the broiler and preheat the oven to 400°F.

Drain the mushrooms upside down on a paper towel-lined plate, to remove any liquid that collected while they were cooking. Return the caps to the baking sheet, stemmed sides up.

Divide the crab cake mixture between the mushrooms, firmly mounding it over each cap. Sprinkle the toasted breadcrumbs evenly over the stuffing. Place the baking sheet in the oven and bake until the mushrooms are heated through, about 10 minutes. Remove the baking sheet from the oven, transfer the mushrooms to a platter, let cool for a minute or two, and then serve.

Enjoy this favorite: Crab Stuffed Mushrooms.

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