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Favorite Crab-Stuffed Mushrooms

 Favorite Crab-Stuffed Mushrooms
When my brother arrives at family gatherings, the first thing he asks is whether or not I brought this appetizer!
16 ServingsPrep: 30 min. Bake: 25 min.


  • 3 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 1/2 cup milk
  • 2 slices bread, crusts removed and cubed
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dried minced onion
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 48 whole medium mushrooms
  • 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • Paprika


  • In a large saucepan, melt 1 tablespoon butter. Stir in flour until
  • smooth. Gradually stir in milk. Bring to a boil over medium heat;
  • cook and stir for 2 minutes or until thickened. Reduce heat; stir in
  • the bread cubes, Worcestershire sauce and onion.
  • Remove from the heat; cool to room temperature. Stir in the
  • mayonnaise, lemon juice, salt and pepper; set aside. Remove and chop
  • the mushroom stems; set caps aside.

2 of 2

Favorite Crab-Stuffed Mushrooms (continued)

Directions (continued)

  • In a large skillet, saute chopped mushrooms and crab in the remaining
  • butter. Using a slotted spoon, transfer to sauce. Stuff 1
  • tablespoonful crab mixture into each mushroom cap.
  • Place on a greased baking sheet; sprinkle with paprika. Bake at
  • 400° for 25-30 minutes or until mushrooms are tender. Yield: 4
  • dozen.