Portobello Mushrooms Stufffed
with King Crab



Portobello Mushrooms Stuffed with King Crab is a great refreshing seafood recipe that can be served with a cold salad for lunch or placed on a bed of pasta with garlic oil for dinner. It can best be described as a crab cake on top of a mushroom. First baked and then broiled to lightly toast the top, this dish is definitely for someone who loves the great taste of king crab.

There’s nothing better in the world than Alaskan King Crab from the Bering Sea. Some say it’s even better than lobster. The last time I made crab legs at home my wife made me crack them and take the meat out outside because she didn’t like the way they smelled up the house. So for this reason and for this reason only, when I make this Portobello Mushrooms with King Crab recipe I use canned or frozen crab meat. I’m also banned from frying perch but that’s another story. I’ve found a nice perch with sage recipe I’ve been dying to make.


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  • 6 large Portobello mushrooms, cleaned
  • 1 pound of king crabmeat
  • 4 long green onions, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1/2 cups of mayonnaise
  • 1/4 cup of seasoned Italian breadcrumbs
  • 2 Tbls of chopped parsley
  • 1/2 tsp of crushed red pepper flakes
  • 1/2 tsp of salt
  • 1 Tbls of extra virgin olive oil
  • 1 Tbls of melted butter
  • 1 lemon


  • Pre-heat the oven to 400 degrees
  • In a medium size bowl mix the crabmeat, onions, bell pepper, mayonnaise, breadcrumbs, parsley, red pepper flakes and salt.
  • Place the mushrooms on a baking sheet and stuff with the crab mixture.
  • Drizzle the top with th olive oil and butter.
  • Bake for around twenty minutes.
  • Place under a broiler for another 3 minutes until the top is lightly tasted. Be careful not to burn.

    Squeeze some lemon on the top and your ready to serve. Serves 4 to 6 people.

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