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Directions

PREHEAT oven to 350˚F.

CLEAN mushrooms and remove stems. Finely chop the stems and place in a large bowl.

USE fingers to gently crumble crab cakes into the bowl with stems. Add mayonnaise and cheeses. Mix ingredients gently but thoroughly.

STUFF each mushroom cap with about 1 tablespoon of the crab mixture, pressing to fill the mushroom. Season with salt and pepper to taste.

POUR melted butter into a baking dish. Add stuffed mushrooms.

BAKE 20-25 minutes until golden brown. Serve warm.

Recipe courtesy of Dara Bullock, Recipe Contest First Prize Winner – Seafood Category. Learn more about Dara >

From Kristen B: This appetizer wows my crowd anytime I make it.

From Adam D: I like to add some crushed red pepper to give this a little kick!

Ingredients

1 package (8 oz) SeaPak® Maryland Style Crab Cakes, thawed according to package directions.

20 large button mushrooms, uniform in size

1/2 cup mayonnaise

1/4 cup shredded sharp cheddar cheese

1/4 cup shredded mozzarella cheese

1/2 cup butter, melted

Salt and pepper

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