Stuffed mushrooms are always a party favorite, especially when they are filled with fresh, delicate Dungeness crab. Using the food processor saves time in chopping.


  • 1 pound (about 20) medium mushrooms of equal size
  • 2 green onions including some tender green tops, cut up
  • 1 clove garlic, cut up
  • 2 tablespoons butter or margarine
  • 1/4 cup dry bread crumbs
  • 1/4 pound fresh crab meat, flaked
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • Vegetable oil, for brushing on mushroom caps
  • Paprika


Clean mushrooms and remove stems neatly. Place stems in food processor along with 1 mushroom cap, green onions, and garlic. Process until coarsely chopped.

Preheat oven to 350F. In a small, nonstick skillet over medium heat melt butter. Add mushroom mixture and saute until vegetables are soft, about 1 minute. Remove from heat and add crumbs, crab, lemon juice, and salt and mix well. Rub oil on sides and bottom of caps. Fill mushroom caps with filling, making a round mound on top. Sprinkle with paprika.

Place on a baking sheet and bake until mushrooms are heated through and slightly soft, about 10 minutes. Transfer to a plate and serve immediately.

Makes about 20 servings.

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Submitted 10/16/06.
Submitted By: b randzoni

Crab-filled Mushrooms