Crab Stuffed Mushrooms
Prep time
Cook time
Total time
Serves: 18
  • 5 oz Chef Shamy Parmesan Basil Garlic Butter
  • ½ lb Canned lump Crab
  • ½ Cup seasoned bread crumbs
  • 1 medium onion (chopped)
  • ¼ cup fresh chopped parsley
  • 2 T red wine vinegar
  • 1 egg
  • ½ cup mayonnaise
  • 1 t horse-radish
  • 12 to 18 large mushrooms cleaned and steams removed
  1. Preheat oven to 350°
  2. Briefly sauté onions in ½ tub Chef Shamy Garlic Butter, then add vinegar. In a separate bowl, combine onions and vinegar with bread crumbs, crab, parsley and egg. Mix to wet doughy consistency.
  3. Add 2.5 oz (rest of the tub) Shamy butter in hot skillet and briefly brown mushrooms. Do not leave on heat too long to avoid sweating and shrinkage.
  4. Combine mayo and horse-radish and put ½ t in bottom of each mushroom and stuff with crab mixture.
  5. Bake for 10 minutes or until breading begins to brown.
Recipe by Chef Shamy at