St. Lucifer Spicy Crab Stuffed Shrooms

St. Lucifer Spicy Crab Stuffed Shrooms


  • 1 lb. lump crab meat, drained
  • 15 - 20 baby Portobello mushroom caps, stems removed and save (white mushrooms will also work great)
  • 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 St. Lucifer Habanero Table Spice
  • 2 tablespoons of real mayonnaise
  • Pinch of salt and pepper to taste


  • Preheat oven to 375F.
  • 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 St. Lucifer Habanero Table Spice.
  • 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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