Snow Crab Stuffed Mushroom Caps Au Gratin

Yield: 9 servings



Stuffer mushrooms 18
Chopped shallots 30 mL
Butter or margarine 15 mL
Cream cheese 175 mL
Snow crab meat, defrosted 1 can (320 g)
Chopped chives 10
Fresh chopped parsley 10 mL
Seeded and cubed tomato 50 mL
Pinch pepper
Fresh lemon juice 5 mL
Dry bread crumbs 30 mL
Grated emmental cheese 175 mL


  • Preheat oven to 450° F (230° C).
  • Clean mushrooms by brushing. Remove stems and chop. Reserve caps.
  • In a small skillet over low heat melt butter; add mushroom pieces and shallots; cook until all juices have evaporated.
  • Cool slightly. In a bowl, add mushrooms, cream cheese, drained snow crab (squeezed to medium dry), bread crumbs, chives, tomato, pepper and parsley. Mix well. Taste and adjust seasonings.
  • Fill mushrooms and place in a lightly oiled pie plate; top with cheese.
  • Bake on middle rack for 15-20 minutes.

Recipe courtesy of Chef Richard Chiasson

Snow Crab Stuffed Mushroom Caps Au Gratin