Asian "Crab" Stuffed Mushrooms

May 9, 2010 / By Foodland

Asian "Crab" Stuffed Mushrooms

A tasty, portable pupu that's great to share with friends
Course Appetizer, Snack
Cuisine Fish & Seafood
Servings 6 Servings


  • 2 large eggs
  • 1 pound imitation crab salad (available in our seafood dept)
  • 0.25 cup dry bread crumbs
  • 24 large mushrooms (cap size about 2" across), stems removed
  • grated parmesan, as needed
  • lemon juice, for serving
  • green onions, sliced, for serving
  • Butter


  1. Butter a 10" x 15" baking dish.
  2. Combine the eggs, crab salad and bread crumbs.
  3. Mix gently.
  4. Stuff mushroom caps with crab mixture.
  5. Mound mixture in center of cap and press gently to adhere.
  6. Sprinkle each mushroom with grated parmesan cheese.
  7. Arrange stuffed mushrooms in prepared dish.
  8. Position rack in center of oven and preheat to 375°.
  9. Bake until mushrooms begin to release juices, about 18 minutes.
  10. Drizzle with lemon juice, and sliced green onions.
  11. Serve hot.
  12. Cover and refrigerate.
  13. Mushrooms can be made 1 day ahead.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!