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Crab Stuffed Mushrooms Recipe from Frontier Natural Products Co-op

Crab Stuffed Mushrooms

These elegant appetizers are not for a stuffy party. One bite will turn crabby visitors into delightful guests who won't stop talking about the perfect combination of velvety cream cheese and sweet crab meat nestled inside each savory mushroom.

  • Prep Time: 15 minutes
  • Cook Time: 30 - 35 minutes
  • Total Time: 45 - 50 minutes
  • Serves: 6


  • 12 ounces baby portabella mushrooms
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup Parmesan cheese
  • 1/2 pound jumbo lump crabmeat
  • 1 tablespoon Frontier Organic Blackened Seafood Seasoning
  • 1 tablespoon fine bread crumbs

* The Monterey Bay Aquarium Seafood Watch lists the following varieties of crab as “Best Choice”: blue Crab (trotline-caught), Dungeness Crab (California, Oregon, Washington), kona crab, snow crab (Eastern Bering Sea, U.S., Southern Gulf of St. Lawrence, Canada), stone crab.


  1. Preheat oven to 375 degrees, and spray a large glass baking dish with nonstick cooking spray.
  2. Remove stems and scrape out gills of mushrooms with a spoon, being careful not to puncture caps of mushrooms.
  3. In a large bowl, combine cream cheese, Parmesan cheese, crabmeat and Seafood Seasoning until evenly mixed.
  4. Stuff mushroom caps with cheese mixture, and sprinkle with bread crumbs.
  5. Place mushroom caps in baking dish and bake for approximately 30 to 35 minutes, until the filling is hot and bubbly.

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