Appetizer Eddie’s Crabmeat-Stuffed Mushrooms

Eddie’s Crabmeat-Stuffed Mushrooms

This recipe was featured on
"You're the Chef" episode #705.

Pretty good. Will probably make it.Pretty good. Will probably make it.

3.46 out of 5 (28 ratings)

Yield: two dozen


  • 2 each pkgs. large stuffing mushroom caps, stems removed
  • 1/4 c. melted butter
  • 1/4 c. salad oil
  • 7 oz. crab meat
  • 1/2 bun. fresh chives, chopped fine
  • 1/2 tsp. ground pepper
  • 1/2 tsp. seasoning salt
  • 1 Tbsp. Dijon mustard
  • 1/2 c. heavy cream
  • 1 Tbsp. lemon juice
  • 1/2 c. plain breadcrumbs
  • 2 tsp. fresh parsley, chopped fine
  • 1 tsp. paprika
  • 1/4 c. mayonnaise
  • 1/4 c. breadcrumbs
  • 1/2 c. grated Italian cheese
  • 3/4 c. heavy cream


  1. Wash and quickly dry the mushroom caps. Toss with the butter and oil and place them on a baking tray.
  2. Combine the crabmeat, chives, pepper, salt, mustard, cream, lemon juice, breadcrumbs, parsley and paprika. Fill the caps evenly with the mixture.
  3. Mix the mayonnaise, breadcrumbs and cheese together. The mixture should be the consistency of a very thick sauce that will spread. If needed, thin it with a little heavy cream. Spoon a little on top of each mushroom and return them to the broiler to brown them lightly on top.
  4. Bake them at 375° for about 25 minutes, until the topping browns lightly and the mushrooms begin to soften as liquid comes out of them.
  5. Serve them hot.

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