Recipes
Recipes

Shirley’s Crab Stuffed Mushrooms

This recipe is a longtime favorite at Phillips Seafood Restaurants. Bite-sized deliciousness featuring a classic Maryland-style crab cake base made with mayonnaise, Worcestershire sauce, and dry mustard. You can prep in advance, making these perfect for entertaining!

Prep
15
Min
Cook
30
Min
Serve
6
Ppl
Ingredients

1 lb. Phillips Lump Crab Meat
2 large eggs
1 heaping Tbsp. plus 1 cup Hellmann’s mayonnaise
2 Tbsp. fresh lemon juice
1 tsp. ground mustard
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 c. dry breadcrumbs
24 large mushrooms (each about 2 inches across), stems removed
2 Tbsp. half and half
1 tsp. Phillips Seafood Seasoning

Cooking Instructions
  • Preheat oven to 375°. Butter a 10×15-inch baking dish.
  • In a medium bowl, combine 1 egg, 1 heaping Tbsp. mayonnaise, 1 Tbsp. lemon juice, dry mustard, Worcestershire sauce and salt and mix until smooth.
  • Sprinkle breadcrumbs over crab meat and toss gently to maintain any lumps. Add sauce mixture to crab and mix gently by hand.
  • Stuff mushroom caps with crab mixture, mounding in the center and pressing gently to adhere (use about 2 spoonfuls per cap).
  • Arrange stuffed mushrooms in a prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
  • Bake at 375°F for 12 to 18 minutes, until crab meat begins to lightly brown and mushrooms begin to release juices.
  • Meanwhile, prepare Topping:
  • Whisk remaining egg, 1 cup mayonnaise, 1 Tbsp. lemon juice, and half and half in a small bowl until thick and smooth.
  • Remove mushrooms from oven and drizzle each with sauce (about 1 Tbsp. on each). Sprinkle with seafood seasoning.
  • Return to oven and bake for an additional 6 to 8 minutes, until mushrooms are tender and sauce thickens slightly. Serve hot.

Recipe Tips:

  • Use a melon baller to scoop out the mushroom stems.
  • Can be made 1 day ahead. Cover and refrigerate.
Featured Product
Lump Crab Meat

More Recipes

Crab Farfalle Puttanesca

A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.

Shirley's Original Crab Cakes

Developed by our founder Shirley Phillips, this is the original crab cake recipe first used in Phillips Crab House in Ocean City, MD in 1956, and is the same recipe used in Phillips Seafood Restaurants today.

Cheesy Crab & Spinach Dip

Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.

Anchored in Maryland since 1914

Maryland is famous for crabs, and Phillips is the premier restaurant for award-winning crab cakes!

View Our Locations
From the Shore to Your Door

Phillips makes it easy to receive quality seafood from the name you've come to trust.

View Available Products