King Crab Stuffed Mushrooms Recipe


  • (Makes 1 dozen stuffed mushrooms – probably with some stuffing left over so you could make about 4 more mushrooms)
  • 12 large mushrooms (white, cremini or large baby bella)
  • 2 King crab legs, boiled, zipped to remove meat, and shredded
  • 3/4 cup meltable cheese (I used a Mexican 4 cheese blend, but Oaxaca, Manchego, Monterey Jack or white cheddar will work)
  • 1/4 cup Ian’s Gluten-Free Panko Bread Crumbs
  • 1/2 tbsp. unsalted butter, melted
  • 1 tsp. chile powder or cajun seasoning (I used Tony Chachere’s)

King Crab Stuffed Mushrooms  Recipe


  1. Preheat oven to 350. Line a small baking pan with baking paper.
  2. Boil a pot of water large enough to fit two king crab legs. Place the crab in the boiling water for about 5-7 minutes.
  3. Gently remove the stems from each mushroom by gently twisting and tugging until loosened.
  4. Put the mushrooms stems into a food processor and process until they appear finely chopped.
  5. Use a crab zipper to zip open the crab shells. Remove the meat and place it in a medium mixing bowl. Be careful to check for and remove cartilage pieces from the meat as you shred.
  6. Add the chopped mushroom stems to the bowl containing the shredded crab and mix well.
  7. Add the cheese, breadcrumbs and spice and combine thoroughly.
  8. Pour in the melted butter and stir to combine all ingredients.
  9. Place the mushrooms in the baking pan so that the holes created by removing the stems are facing up. Mushrooms are round and will roll, so use a small enough pan and let the sides of the mushrooms touch.
  10. Using a teaspoon (and probably your fingers,) scoop a heaping spoonful of filling onto each mushroom so that the hole and entire bottom surface is covered.
  11. Bake in the oven for 15-20 minutes, or until the mushrooms soften and the filling browns slightly.
  12. Pair with Pinot Grigio, Pinot Noir, Cabernet Sauvignon, champagne or sparkling cider for a festive starter. Enjoy!

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