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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab Stuffed Mushrooms Recipe

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This recipe for Crab Stuffed Mushrooms is from The Yasik Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



15 large white mushrooms
1 c. cooked crab or lobster meat
1/2 c. Panko crumbs
13 c. grated Parmesan (not sprinkle cheese)
1/3 c. mayo
1/3 c. spreadable cream cheese (not low fat)
1/3 c. green onions, chopped
4 small cloves garlic (or 2 large), minced
1 Tbsp. parsley, freshly chopped
1/4 teas. dried oregano
1/4 teas. kosher salt
1/8 teas. black pepper, freshly ground

Preheat oven to 375 degrees.
Lightly grease a large baking sheet with cooking spray.
Wipe mushrooms clean with damp towel.
Remove stems and scoop out gills. Discard.
Arrange mushrooms on baking sheet.
Spray mushrooms with olive oil spray. Set aside.

In a large bowl, combine crab meat, 1/3 c. Panko crumbs, Parmesan, mayo, cream cheese, onions, and spices.
Stuff each mushroom cap with about 1 to 1 1/2 Tbsp. of crab mixture. Combine oil and remaining Panko crumbs until evenly coated. Sprinkle over tops of mushrooms.

Bake in preheated oven until brown and bubbly, about 12-18 minutes.




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