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Crab Imperial Stuffed Mushrooms

makes about 24 mushrooms
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer
Keyword: appetizer, crab, crab imperial, mushrooms


  • 1 16 oz can lump crab meat
  • 2 egg yolks
  • 1/2 cup mayonaise
  • 1 tsp sugar
  • 2 tsp Old Bay seasoning 
  • the juice of 1 lemon 
  • 1/3 cup plain panko breadcrumbs 
  • salt and fresh ground black pepper, to taste
  • 24 oz baby portobello/cremini mushrooms 
  • 1/4 cup white wine, such as Pinot Grigio or Chardonnay 
  • chopped chives, lemon wedges and sprinkle of old bay for serving
  • cooking spray


  • Preheat oven to 375 degrees.
    2. In a large mixing bowl, combine lump crab meat, egg yolks, mayonaise, sugar, old bay, the juice of 1 lemon, panko breadcrumbs, and salt and pepper (to taste).
    3. Spray a 9x12 glass or ceramic baking dish with cooking spray.
    4. Clean mushrooms with a damp towel (if needed), and remove stems. Place in greased dish, stem side up.
    5. Stuff each mushroom with a generous portion of the crab imperial filling, mounding on top of each mushroom.
    6. Once all mushrooms are stuffed, lightly sprinkle the tops with Old Bay.
    7. Pour the wine into the bottom of the dish (not onto the mushrooms-just under them), and transfer to the oven.
    8. Bake for 40-45 minutes, until crisp and browned.
    9. Allow mushrooms to cool about 10 minutes before serving.
    10. Sprinkle with chopped chives, and serve with lemon wedges.