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MD Crab Stuffed Mushrooms

October 6, 2013
Preparation Time: approximately 10 minutes

Cooking Time: approximately 20 minutes

Serving Size: 3 mushrooms for appetizer, 5 for entrée (makes about 10)

Slices: 0


10-12 crimini (baby bella) mushrooms, stems removed and wiped clean

1 pound lump (backfin) crabmeat, fresh or pasteurized/canned

1 egg

1/3 cup breadcrumbs (unseasoned packaged or fresh)

1 TB parsley flakes, dried

½ tsp Worcestershire sauce

½ tsp hot sauce (of choice) *optional

¼ cup mayonnaise

1 tsp brown mustard

1 TB or TT Old Bay seasoning (make a test cake to see if you want more/less)


Preheat oven to 375 degrees.

Open crabmeat onto a sheet tray or baking sheet. Pick through to remove any shells and ensure the product is fresh. TIP: do not over pick - you may break up the large clumps of meat!

Gently mix in the other ingredients except the mushrooms. Be sure to fold the mixture to combine without breaking up the crabmeat.

Fill 1-2 TB (depending on size of mushroom) of crabmeat into mushrooms. Bake for approximately 20 minutes or until internal temperature reaches at least 155 degrees.

Storage and Turn-Out

Serve warm with Old Bay Remoulade, fresh Roma tomatoes, grilled corn, or your favorite roasted vegetable!

Crabmeat mixture can be stored up to 3 days under refrigeration.

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