Saint Lucifer Crab Stuffed Mushrooms


  • 1 lb. lump crab meat, drained

  • 15 - 20 baby portobello mushroom caps, stems removed and save

  • 1/4 cup of panko bread crumbs

  • 1 egg, beaten

  • 1/4 cup of diced white onions

  • 1 tablespoon of parmesan cheese

  • 1 tablespoon of unsalted butter

  • 1 teaspoon of Saint Lucifer Habanero Table Spice #11

  • 2 tablespoons of real mayonnaise

  • Pinch of salt and pepper to taste


  • Preheat oven to 375 degrees.

  • Finely chop mushroom stems.

  • In a small pan, toast panko until lightly brown and place in a separate bowl to cool off.

  • Using the same pan, melt butter and sauté onions and mushroom stems with a pinch of salt and pepper until soft (4-5 minutes).

  • Once ingredients have cooled, in a small bowl, mix the onions, stems, panko, egg, mayonnaise, parmesan cheese, crabmeat, and Saint Lucifer Habanero Table Spice #11.

  • Stuff the mushroom caps with the crab mixture using a small spoon to form.

  • Bake for 20 minutes at 375 degrees or until golden brown. Enjoy.

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