Dated: December 6 2018

Views: 73

Recipe from

 50 mins


  • 24 large white mushrooms

  • 12 ounces flaked crab meat

  • tablespoons finely chopped onions

  • teaspoon dry mustard

  • cups shredded Parmesan cheese, divided use

  • cup soft breadcrumbs

  • tablespoon finely chopped parsley

  • 1teaspoon ground cayenne pepper

  • 1teaspoon black pepper

  • 1teaspoon garlic salt, divided use

  • 1 egg, beaten

  • tablespoons mayonnaise

  • 1cup unsalted butter, melted

  • chopped fresh chives, for garnish

  • lemon wedge, for serving


  1. Preheat oven to 425°F. Spray a 9x13-inch glass baking dish with cooking spray.

  2. Wipe mushrooms with a damp paper towel to clean. Remove stems, set aside caps and chop stems to add to filling.

  3. In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumb, parsley, cayenne, black pepper, and 1/4 teaspoon garlic salt. Mix well and then stir in egg and mayonnaise.

  4. Use a small cookie scoop to mound filling onto each mushroom cap. Slightly flatten out the top of the crab mixture to form a crab cake on the top of the mushroom cap.

  5. In a small mixing bowl, stir remaining 1/4 teaspoon garlic salt into melted butter and drizzle over the filled mushrooms. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom.

  6. Bake in a preheated oven for 20 minutes. Serve hot garnished with chopped chives and a squeeze of lemon.

  7. Cook’s Note: Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

For more information on the current housing market, contact Tricia Glover and The Glover Team at 540-846-0185 or visit our website at

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Tricia Glover

As an agent who's an expert in this local area, I bring wealth of knowledge and expertise about buying and selling real estate in the Northern Virginia Area. It's not the same everywhere, so you need....

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