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Stuffed Mushrooms with Lump meat Crab


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From Our Kitchen

1 cup lump meat crab
8 ounces cream cheese, softened
1 teaspoon lemon juice
2 Dashes Worcestershire sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
2 green onions, minced
1/8 teaspoon lemon pepper
24 large mushrooms
1/2 cup Vermont Black Wax Cheddar cheese, grated
2 tablespoons freshly grated Reggiano Parmesan cheese


Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheese Bake at 450ºF for 15-20 minutes and serve warm.