– 24 large white button or cremini mushrooms
– 8 ounces lump crab meat, picked over for any shells
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons mayonnaise
– 2 tablespoons chopped fresh parsley
– 2 green onions, finely chopped
– 1 clove garlic, minced
– 1/2 teaspoon Old Bay seasoning (or any seafood seasoning)
– 1/2 teaspoon lemon juice
– Salt and pepper to taste
– Olive oil or cooking spray (for greasing)
Set the oven’s temperature to 375°F (190°C). A baking sheet may be gently greased with cooking spray or lined with parchment paper.
Carefully cut the mushroom stems off and save them. To remove any dirt or debris, clean the mushroom tops with a moist paper towel. Place the cleaned mushroom caps stem-side up on the prepared baking sheet.
Chop the saved mushroom stems into a fine powder.
Combine the chopped mushroom stems, lump crab meat, breadcrumbs, grated Parmesan cheese, mayonnaise, minced garlic, green onions, Old Bay seasoning, lemon juice, salt, and pepper in a mixing dish. Mix everything together gently until it’s well combined.
Generously stuff each mushroom cap with the crab mixture. To make sure the filler stays together, softly press down.
Bake the filled mushrooms in the preheated oven for 20 to 25 minutes, or until the filling is cooked through and the mushrooms are soft.
Take the filled mushrooms out of the oven, and allow them to cool before serving.
As an appetizer or party snack, serve the savory crab-stuffed mushrooms warm. They go excellent with a squeeze of fresh lemon juice, extra garnished chopped parsley, or a side of cocktail sauce for dipping.