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On the Menu: Dungeness Crab Stuffed Mushrooms

If you're looking for the perfect dish that will feel celebratory, but is deceptively simple and packed with seasonal and comforting flavors - this is it. We're incredibly lucky to have access to some of the freshest and most delicious crab in Northern California this time of year, but its definitely a splurge-ingredient, so this indulgent and delicate yet robust dish will be a great way for your buck to go a bit further.

And dare I say the leftover's might even be better the next day when all of the flavors have had a chance to get to know each other better? So if you want to prepare this dish ahead of time and just pop them in the oven when you're ready to dine, that's a great option too. Pair with a simple, crisp arugula or radicchio salad and your favorite sparkling wine and you will be on cloud nine.

Dungeness Crab Stuffed Mushrooms

Serves 6


6 portobello mushrooms

1/2 large yellow onion (finely chopped)

1 clove garlic (minced)

2 cups cooked Dungeness crab meat (fresh is best, but many markets have crab meat available if you want to save the messy step of cooking and cracking your own!)

2 Tbs chopped fresh tarragon

1/3 cup Primal Kitchen avocado mayonnaise (can substitute with regular mayo, I just prefer the flavor of the avocado mayo)

1/4 cup shredded gruyere

1/4 cup shredded parmesan

1/2 cup breadcrumbs

2 Tbs butter

Chopped tarragon or parsley to garnish


  1. Preheat oven to 375ºF.

  2. Sauté onions with pinch of salt and pepper, for about 4 min, until almost translucent and softened, but still hold their shape. Add garlic and cook about 1 min. Remove from heat and set aside.

  3. Meanwhile gently clean out the mushrooms, removing the stem and dark ribs from the inside of the caps. Drizzle lightly with olive oil and massage into both the inside and outer skin of the mushroom.

  4. Mix together the crab meat, chopped tarragon, and mayonnaise. Season with salt and pepper to taste. Set aside.

  5. Melt 2 tbs butter and combine with the cheese and breadcrumbs.

  6. Divide the onion mixture into four and spread as your first layer of the mushroom filling. Then top with the crab mixture. Finally, top with the breadcrumb mixture.

  7. Bake for about 10-12 minutes, until browned on top.

  8. Garnish with pinch of fresh herbs. Serve warm and enjoy!

Recipe and photography by Jordan Kindy Shaw


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