Appetizer: United States – Mid-Atlantic United States (Pennsylvania) – Mushroom Caps Stuffed with Crab

Serving Size: 6

Approximate Time

Prep 25 min

Cook 18 min

Additional 5 min

Total 50 min

Ingredients

- 18 medium white or cremini mushrooms, stems removed
- 2 tbsp (30 ml) unsalted butter
- 1 small shallot, finely minced (about 1/4 cup / 40 g)
- 1 garlic clove, minced (about 1 tsp / 3 g)
- 8 oz (225 g) lump crab meat, picked over for shells
- 6 oz (170 g) cream cheese, softened
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) Old Bay seasoning (or regional seafood seasoning)
- 2 tbsp (8 g) fresh parsley, finely chopped
- 2 green onions, thinly sliced (white and green parts)
- 1/3 cup (33 g) grated Parmesan cheese, divided
- 1/4 cup (25 g) panko breadcrumbs (optional for topping)
- 1 tbsp (15 ml) olive oil (for breadcrumb toasting, optional)
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving (optional)

Instructions

Short Description:
Bite-sized mushroom caps filled with a rich Chesapeake-style crab and cream cheese mixture, finished with Parmesan and a light crunchy topping — a classic Mid-Atlantic party starter.

Regional Notes:
This Pennsylvania/Mid-Atlantic version emphasizes local Chesapeake Bay lump crab meat combined with cream cheese and Old Bay seasoning for a rich, savory filling distinct from lighter, breadcrumb-forward coastal variants. Keeping some crab lumps intact and using cream cheese gives it the region's characteristic richness.

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish.
2. Clean mushrooms with a damp cloth, remove stems, and set caps aside hollow-side up. Finely chop the removed stems and set aside.
3. In a skillet over medium heat, melt the butter. Add minced shallot and cook until softened, about 2 minutes. Add chopped mushroom stems and cook 3–4 minutes more until any released liquid evaporates. Stir in garlic and cook 30 seconds until fragrant; remove from heat and let cool slightly.
4. In a medium bowl, beat the softened cream cheese until smooth. Mix in mayonnaise, lemon juice, Worcestershire sauce, Old Bay, parsley, green onions, and 2 tbsp (about 16 g) of the grated Parmesan until combined.
5. Fold the cooled shallot-mushroom mixture into the cream cheese mixture. Gently fold in the lump crab meat, taking care to keep some lumps intact. Season lightly with salt and pepper, tasting and adjusting Old Bay or lemon as desired.
6. If using panko: heat olive oil in a small skillet over medium heat, add panko and toast, stirring, until golden, about 2–3 minutes; remove from heat and let cool. Stir half of the toasted panko into the filling and reserve the rest for topping.
7. Spoon about 1 to 1 1/2 tablespoons of filling into each mushroom cap, mounding slightly. Arrange stuffed caps on the prepared baking sheet. Sprinkle the remaining Parmesan and reserved panko evenly over the tops.
8. Bake until the filling is set and the tops are golden, 15–18 minutes. If you prefer a more browned top, finish under the broiler 1–2 minutes, watching closely.
9. Let cool 3–5 minutes, then transfer to a serving platter. Serve warm with lemon wedges on the side.