Crab stuffed mushrooms with basil, cheese, scallions, garlic, Tabasco Sauce and lemon juice
with cheese, scallions, garlic, Tabasco Sauce and lemon juice


Crab stuffed mushrooms with basil, cheese, scallions, garlic, Tabasco Sauce and lemon juice This appetizer recipe has been in my family for years, it's a good one! See more of my Gourmet Appetizer Recipes

Crab Stuffed Mushrooms
recipe originated and created by Peggy Bucholz

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Prep Time: 35 min        Cook Time: 15 min        Yield: 48


3 cups (3/4 pound) Monterey Jack cheese, shredded
1/2 cup plain breadcrumbs
1/8-teaspoon kosher salt
2 scallions, sliced thin
2 teaspoons fresh Basil finely chopped
12 drops Tabasco sauce
2 tablespoons dry white wine
2 tablespoons lemon juice
1 small clove garlic, crushed
1 large egg, lightly beaten
fresh Dungeness crab
48 medium-sized button mushrooms


In a large bowl combine the first 10 ingredients mixing well. Fold in the fresh crab. Cover and refrigerate for one hour or overnight to develop flavors.

Preheat oven to 400 degrees F.

Wipe mushrooms with a clean damp towel to remove any dirt; carefully remove mushroom stems from the caps. (Use them for soups or salads.) Wet your hands with cold water, take a small handful of stuffing in your palm and mold into a round ball. Place the stuffing firmly inside a mushroom cap being careful not to break the mushroom.

Place on an oiled cookie sheet or baking dish without touching each other. Repeat until all the mushrooms are filled. (At this point mushrooms can be covered and refrigerated if not baked immediately.)

Bake for 15-20 minutes until heated through and stuffing is lightly browned. If necessary place under the broiler for a few minutes. Serve immediately on a warmed platter or chafing dish.


Wine recommendation: Chardonnay; Pinot Grigio; Fume Blanc; Sauvignon Blanc;

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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