Crab Meat-Stuffed Mushroom Caps

Recipe from Oxmoor House

More From Oxmoor House


  • 24 large mushrooms
  • 3 tablespoons butter or margarine, melted
  • 1 cup fresh crab meat, drained and flaked
  • 1/4 cup butter or margarine
  • 1/3 cup seasoned, dry breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper
  • Grated Parmesan cheese


  1. Clean mushrooms with damp paper towels. Remove mushroom stems; chop and set aside 1 cup stems. Dip mushroom caps in melted butter; place caps, top side down, in a shallow roasting pan.
  2. Sauté reserved mushroom stems and crab meat in 1/4 cup butter in a large skillet until tender. Stir in breadcrumbs, parsley, salt, and pepper.
  3. Spoon crab meat mixture into mushroom caps, and sprinkle with Parmesan cheese. Bake at 350° for 15 minutes. Transfer to a serving platter, and serve hot.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crab Meat-Stuffed Mushroom Caps Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy