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Crab Stuffed Mushrooms


  • 2 cartons fresh mushrooms
  • 1/2 stick butter
  • 1/2 (8-oz.) pkg. cream cheese
  • 2 (6-oz.) cans fancy while crab meat, drained
  • juice of 1/2 lemon, or Realemon brand juice
  • generous sprinkle of garlic powder (about 1-1/2 Tablespoons)
  • paprika


Marty Hayes of Knottsville

Clean and break stems out of mushrooms and hollow them out, making a little cup.

Saute lightly and drain them upside down on a paper towel.

In a saucepan, melt butter with garlic and lemon juice. Remove from heat.

Stir in cream cheese until thoroughly mixed. Add crab meat until mixed.

Spoon mixture into mushrooms and place them on a cookie sheet.

Dust lightly with paprika and broil until golden and bubbly.

Serve hot.

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