John's Crabby Caps Recipe -
John's Crabby Caps Recipe
  • READY IN 45 mins

John's Crabby Caps

Recipe by  

"Crab stuffed mushrooms with a little extra attitude!"

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Ingredients Edit and Save

Original recipe makes 18 stuffed mushrooms Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium heat, cook and stir the garlic in the butter until tender.
  3. In a medium bowl, mix garlic and butter, chili powder, 3/4 cup Parmesan cheese, mayonnaise, Italian-style breadcrumbs, salt and pepper. Increase the amount of mayonnaise, if desired. Fold in the crabmeat.
  4. Stuff mushroom caps generously with the mixture from the bowl.
  5. Pour cooking sherry in a large baking dish. Arrange stuffed mushroom caps, stuffing side up, in the baking dish. Top with remaining Parmesan cheese. Bake 10 minutes in the preheated oven.
  6. Raise oven temperature to broil. Continue cooking mushrooms 3 to 5 minutes, or until stuffing is bubbly and lightly browned. Allow to cool slightly before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2010

I diverted from this recipe some... Customized it to my liking. I used Parmesan cheese, and smoked pepper jack, no Italian seasoning, sherry, or chili powder, I used a couple of teaspoons of hot sauce instead. The way the ingredients collaborated just tasted so divine! I will try to make the next batch like John posted it just to see if I like them.

Most Helpful Critical Review
Jan 25, 2004

I thought the parmesan definitely made them too salty. I almost doubled the mayo and it was still dry. I've made others w/ more butter and lemon and different cheeses that were better. I just drowned these in lemon to finish them up. Sry.


25 Ratings

Jan 25, 2004

What more can I say? These were incredible! I did add a little cayenne and a bit of sherry to the mixture as well. Make sure you purchase a good brand of crab. Good goin' John!

Jan 25, 2004

Excellent! Excellent! Emeril Who?

Jan 25, 2004

These are so awesome! I thought I was eating at a fancy restaurant!!! The sherry gives them the kick they need.

Jan 25, 2004

OK, I admit that I didn't really read all the directions first. I just mixed everything together, threw it on some Portobello mushroom caps for a meal sized portion, put it in the oven topped with Provolone cheese. It was so good, fast and easy. 11/03 i have made them a few times now and they have turned out very dry when they weren't topped with the provolone.

Jan 25, 2004

Great mushrooms! I added some cayenne to give them a kick. Be sure to have lemon wedges available.

Jan 25, 2004

Recipe tastes absolutely great & is very easy to prepare! I liked using smaller, bite-sized mushrooms rather than large ones.


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  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 663 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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