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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.
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Lump Crab Meat

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