Crab Stuffed Mushrooms

Name: Crab Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can crab; 4 finely chopped scallions; 2 ribs, finely chopped; celery; 2 eggs, separated; 4 pkg. fresh mushrooms, cleaned and stems removed; 1/2 c. Italian bread crumbs; 1 c. Best Food mayo; 1 tsp. Worcestershire sauce; 1/2 c. grated Romano cheese (1/2 for topping); butter; paprika

Eats Now Editorial Team · 237 kcal · Seafood

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Crab Stuffed Mushrooms – a delicious recipe with crab, scallions, celery, eggs, fresh mushrooms, Italian bread crumbs. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 can crab
4 finely chopped scallions
2 ribs, finely chopped
celery
2 eggs, separated
4 pkg. fresh mushrooms, cleaned and stems removed
1/2 c. Italian bread crumbs
1 c. Best Food mayo
1 tsp. Worcestershire sauce
1/2 c. grated Romano cheese (1/2 for topping)
butter
paprika

1
Saute mushrooms until browned in butter.
2
Combine all ingredients, except egg whites, in bowl.
3
Beat egg whites until stiff.
4
Fold egg whites into mixture.
5
Place mushrooms, cap side down, on baking sheet.
6
Fill with mixture.
7
Sprinkle with 1/2 cheese and paprika. Bake at 350u00b0 until puffy, approximately 25 minutes.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can crab, 4 finely chopped scallions, 2 ribs, finely chopped, celery, and more.

Yes, Crab Stuffed Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
237 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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