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Spicy Crab Stuffed Mushrooms


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  • 12 ounces white mushrooms cleaned, and stems removed
  • 1 pound lump crabmeat picked over for shells and cartilage
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped pickled jalapeños
  • 1/4 pound pepper Jack cheese grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/4 cup mayonnaise
  • 2 ounces Parmigiano-Reggiano cheese grated
  • 2 radicchio heads cut in half, and grilled


Servings 8


Step 1

Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper.

In a large bowl, mix together crabmeat, garlic, jalapeños, pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmigiano-Reggiano.

Place a heaping tablespoon of the crab mixture into the cap of each mushroom. Bake the mushroom caps for 30 minutes. Serve warm with grilled radicchio.

This recipe yields 8 appetizer servings.

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