Dungeness Crab Overstuffed Mushrooms

Crabbing not your thing? South Beach Fish Market also sells fresh Dungeness crab, so whether you’re purchasing crab for these Dungeness Crab Stuffed Mushrooms or wanting to catch your own, there’s no better place to load up on Dungeness crab than the Dungeness crab capitol of the world, Newport, Oregon.

Dungeness Crab Overstuffed Mushrooms

Ingredients:

One dozen medium sized Cremini mushrooms

2 cups lump crab meat, plus 1/4 cup for topping mushrooms after baking

8 ounces cream cheese, softened

1/2 cup mayonnaise

1/2 cup Parmesan cheese

1 tablespoon fresh chives

2 garlic cloves, minced

1 teaspoon Worcestershire sauce

1-2 teaspoons crushed red pepper flakes (depending on how spicy you want them)

Directions:

Preheat oven to 400 degrees 

Wipe the mushrooms with a damp paper towel to clean. Remove the stems, set aside. Arrange the mushrooms upside down on a baking sheet.

Chop mushroom stems into very small pieces, sauté in butter until cooked (this step is optional but I like a little extra mushroom flavor and texture). Set aside. 

In a separate bowl, add softened cream cheese, mayonnaise, Parmesan cheese, garlic, Worcestershire, crushed red pepper flakes and chives in a mixing bowl and mix until combined. Gently fold in sautéed mushroom stems and 2 cups crab meat.

Spoon Dungeness crab mixture into mushrooms, stuffing generously 

Bake for 20 minutes or until top is golden and bubbly.

Top mushrooms with chives and remaining crab meat. Enjoy!