Mushrooms with Crabmeat


  • 315g raw crabmeat fresh or frozen
  • 2 tbsp. butter
  • 2 tbsp. shallots, chopped
  • 1 ¼ cups thick cream sauce (recipe follows)
  • 1 tsp. lemon juice
  • Nutmeg
  • Salt and pepper
  • 24 mushroom cups


Preheat the oven to 180 C.

Remove any pieces of cartilage from the crab meat and flake with a fork.

Melt the butter and cook the shallots until soft but not brown, stir in the crab and toss it with the shallots for 20 seconds.

Transfer mixture to a large bowl.

Stir the Thick Cream Sauce into the crab mixture and season to taste with the lemon juice and nutmeg.

Place the mushrooms caps on a greased tray and sprinkle them with salt, spoon in the crab filling.

Bake in the top part of the oven for 15 minutes or until mushrooms are tender.

Serves 4.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe