Crab Stuffed Mushrooms

    45 minutes

    Mushroom caps are filled with a delicious spring onion, crab and breadcrumb mixture. Topped with cheese and served hot. Fantastic as a starter when you need to impress!

    415 people made this

    Serves: 8 

    • 50g butter, melted
    • 24 fresh mushrooms
    • 2 tablespoons butter
    • 2 tablespoons minced spring onions
    • 1 teaspoon lemon juice
    • 140g diced cooked crab meat
    • 60g soft breadcrumbs
    • 1 egg, beaten
    • 1/2 teaspoon dried dill
    • 90g grated Gouda cheese, divided
    • 60ml dry white wine

    Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C. Grease a baking dish with 50g of melted butter.
    2. Remove stems from mushrooms. Set aside caps. Finely dice the stems.
    3. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and spring onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crab meat, soft breadcrumbs, egg, dill and 30g cheese. Thoroughly blend the mixture.
    4. Place mushroom caps in the buttered baking dish then stir until caps are coated with the butter. Arrange caps cavity side up then stuff cavities generously with the spring onion and crab meat mixture. Top with remaining cheese. Pour wine into the pan around the mushrooms.
    5. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

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    Reviews in English (339)


    You've got to try this recipe. I made a few changes. On the advice of other reviews I sauteed the onions along with garlic(love garlic) before adding the stems. I doubled the recipe and added 5 strips of bacon(low sodium) and a tablespoon of finely chopped red bell pepper. I used only half of the amount of monterey jack cheese, exact amount of dill and all jumbo lump crab(about 20 oz). I also added about double the amount of white wine(pinot grigio)and butter to the tray. EVERYONE wants this recipe. They were delicious.  -  25 Dec 2006  (Review from Allrecipes USA and Canada)


    I used a mix of Gruyere and aged sharp chedder instead of monterrey jack. I prepared the mushrooms the night before.I sliced the butter into cubes & microwaved it until it was melted. I dipped each mushroom cap into the melted butter. I accidentally added wine to the stuffing.So,I added the entire 16 oz of crabmeat. I shredded the gruyere and chedder with the other ingredients, & stuffed the mushrooms. I put them in the fridge overnight. I baked them in the white wine, and they were wonderful. day later, I found out something else that makes them even better. I baked them in the oven at 400 degrees. I wasn't ready to eat them when they were done, so I left them in the oven, & turned the oven off.2 hrs later I was ready to eat them, but they were cold.I put the pan in the microwave for 2 minutes and re-heated them. Well...OH MY GOD!!!!! They were incredible...I thought I had died and gone to heaven when I just ate them.It seems that they are best if you bake them, let them cool,then re-heat them just prior to serving them. Adding wine to the stuffing mixture, and marinating overnight makes a difference also. The first time I served them, they were cooked, but the inside portion of the mushrooms were still white, although soft and warm. When I baked them tonight, let them sit, and then re-heated them...I ended up with that really nice soft, brown, totally immersed in butter mushroom through and through...and the crabmeat stuffing really popped.  -  27 Dec 2006  (Review from Allrecipes USA and Canada)


    I tried to find a crab stuffed mushroom recipe after eating at Ruth's Chris steak house where they had amazing crab stuffed mushrooms. This recipe was just like it!! I made them as an appetizer for thanksgiving and everyone loved them. Next time they will get the spot light a little more. I added more garlic to the crab mixture and it really brought out the flavor.  -  12 Dec 2006  (Review from Allrecipes USA and Canada)