Tender mushroom caps filled with a rich, herbaceous crab mixture and baked until golden and bubbling. A warm, crowd-pleasing starter with coastal flair and umami-packed depth.
Preheat oven to 190°C / 375°F.
Gently wipe mushrooms clean and remove stems.
Lightly brush mushroom caps with olive oil and a sprinkle of salt.
Arrange on a lined baking tray, hollow side up.
In a bowl, combine:
Crab meat (check for shell fragments)
Cream cheese
Mayonnaise
Dijon mustard
Garlic
Lemon juice & zest
Chopped herbs
Breadcrumbs
Mix until fully combined — it should be creamy but hold its shape.
Season with salt, pepper, and optional cayenne or Old Bay.
Use a spoon or small scoop to fill each mushroom generously.
Optional: Top with a pinch of parmesan or gruyère.
Bake for 18–20 minutes, or until tops are golden and mushrooms are tender.
Broil for 1–2 minutes at the end if a crispier top is desired.
Sprinkle with fresh herbs and a final squeeze of lemon juice.
Serve warm on a platter, optionally with toothpicks or mini forks.
Add finely diced red pepper or celery to the filling for texture.
Use shrimp, lobster, or tinned smoked trout instead of crab.
Swap cream cheese for ricotta or mascarpone for a lighter feel.
Wine: Chablis, Champagne, or Viognier
Cocktail: Dirty martini or lemon-basil gimlet
NA: Chilled cucumber mint tonic or citrus spritzer
6 servings