Dungeness Crab Stuffed Mushrooms (for FF#21)


Hi All! Good Morning/Afternoon/Evening, wherever you may be!

This is my first dish for Fiesta Friday, (for Fiesta Friday #21), an online party that takes place online with many food bloggers everywhere and originally created by Angie at The Novice Gardener and sometimes hosted by different people, like Jhuls and others. Jhuls invited me, so thank you for that!

There’s not much to say about this appetizer, other than it is fairly simple to make, but the return on your investment is high! (Well…at least for me, because I LOVE crab! And mushrooms!)

I was worried that the 3/4 cup mayonnaise might be too much, but it actually sort of takes a back seat and allows the crab to be the main star of the show. Also, one might be tempted to add salt, but the crab itself and the mayonnaise and capers add enough salt taste that one really doesn’t need to add more.

Serving this with a squeeze from a lemon wedge is a must, though, so don’t forget it, like I did. They were good enough without the lemon (I ate about 4 of them, but I ate 4 more of them, and the lemon really sent it to another level, I think.

I hope you enjoy it, and Happy Fiesta Friday!!


Dungeness Crab Stuffed Mushrooms


1 pound of cremini or white mushrooms, cleaned, stems removed (save the stems for use in other dishes).

3/4 cup mayonnaise

1 pound of Dungeness, or other crab, fresh (cooked) or canned

1/4 cup chopped parsley plus a little more for garnish

1/2 yellow onion, finely chopped

1/2 cup parmesan cheese, grated, divided in two parts

freshly ground black pepper, to taste

sliced lemon wedges for service



Preheat oven to 375 degrees F.

Clean mushrooms with a slightly wet papaer towel, wiping the outsides of the mushroom. Cut stems. Set aside.

Combine Dungeness crab with mayonnaise. Add parsley, onion, half of the parmesan cheese, black pepper, and mix thoroughly to blend.

Gently fill the mushroom caps with the mixture. Arrange them on a baking sheet lined with parchment paper or foil and bake for 20 minutes until browned. Top each with parsley and the rest of the parmesan cheese. Serve with lemon slices for adding lemon juice on top also (strongly recommended).





33 responses to “Dungeness Crab Stuffed Mushrooms (for FF#21)”

  1. Yehey! Thanks for coming, Dave! These are perfect for your first Fiesta Friday. FF crowd will love these. 😀 I hope you enjoy the party and I hope you mingle with the other guests. Have fun! 🙂 Happy FF to you!


  2. These look SOO GOOD, and welcome to your first Fiesta Friday, they really are fun- I look forward to it all week 🙂 I LOVE snacks and appetizers and can’t wait to try this, my husband and I both love crab- YUM! Thanks for sharing!


  3. Hi Dave! Welcome to Fiesta Friday! We just love having newcomers like you and what a wonderful treat you have brought for us!! The gang here at FF have voracious appetites, so your crab stuffed mushrooms are not going to last long! I just love your photographs too! Now, what can I get you? A martini? A Moscow Mule? Here is a big plate so that you can sample all of our talents!! I really hope you enjoy the party and let us know if there is anything else we can get you! 😀


    • Thanks for the warm welcome here! I’m still finishing up work, so haven’t yet had a chance to see what everyone has brought, but will soon be able after work. As for drink I usually just grab a beer. Guinness sounds nice right about now!


  4. Should this have been a party in person, I would have demolished that plate of crab stuffed mushrooms in zero seconds flat. They look seriously delicious, Dave! Welcome to FF, and hope you have a good one!


    • LOL Um…I kind of did that in real life! Between me and Ben, though, so we can each claim that the other person ate more! See how that works? LOL


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