Red Lobster's Crab Stuffed Mushrooms Recipe

Red Lobster's Crab Stuffed Mushrooms Recipe
Serving Size: 6


1 pound fresh mushrooms - (abt 35 to 40)
1/4 cup finely-chopped celery
2 tablespoons finely-chopped onion
2 tablespoons finely-chopped red bell pepper
1/2 pound crab claw meat
2 cups oyster crackers -- crushed
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese

Cooking Directions:

Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems.
Discard the other half of the stems or use elsewhere.
Combine the sauted vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each).
Spoon 1 teaspoon of stuffing into each mushroom.
Cover with sliced cheese.
Bake in oven for 12 to 15 minutes until cheese is lightly browned.


Anonymous said...

What type of mushrooms are used?

Anonymous said...

I would have to guess regular White mushrooms my freind. :)

Anonymous said...

Follow recipe but use portabello caps and top w/ provolone cheese,add 2T white wine to case dish these are to die for.

Anonymous said...

If you have extra stuffing left over, form into patties coat in crushed oyster crackers and pan fry for awesome crab cakes

barb_friesen said...
This comment has been removed by a blog administrator.
Anonymous said...

i couldn't get osyster crackers...any suggestions to subsitute!!!!have anyone use any other meat besides the crab...over all
.this recipe is awesome!!!!

Anonymous said...


unknown said...

Mine were dry.maybe i didn't use enough crab meat or too much oyster crackers.or didn't grease the pan w enought butter

Anonymous said...

I have used crab in a can also tiny srimp from can and lobster meat all mixed together add a touch more old bay seasoning and garlic . I also use a deep dish baking dish then add half of stick of cubed butter on top of mushrooms so when it melts they stay moist and juicy . I also put a whole package of provolone cheese with Mozzeralla cheese on top covering dish until the last 10 min so they can brown some on top . They taste just like red lobster .

Anonymous said...

Love this, i added the wine, and also had some left over and spreaded it over some biscuits omg......

Anonymous said...

What is the 1/2 cup of water for?

Kimberly Crosby-Baker said...

Water just binds the stuffing until it is baked, and keeps the mushroom from drying out.

Anonymous said...

Before you top with cheese, cover all mushrooms with scampi butter (same butter you use to make shrimp scampi...melted butter, little garlic, parsley, little white wine) generous with the melted scampi butter, then top with cheese, then bake...that's why they are so buttery when you get them at the restaurant!!! And it's NOT the same if you use plain melted butter vs scampi me..I have eaten and loved these specific mushrooms for years, since I worked there over 20 years ago! Learned to make back then and still do today I think even though I know how to make them, I will DIE if they ever take off menu/change recipe! Lol! It's also good to stuff fish with, same thing, using scampi butter and same stuffing mixture!