Stuffed Mushrooms with Backfin Crab Meat

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  • 1 cup lump meat crab
  • 8 ounces cream cheese, softened
  • 1 teaspoon lemon juice
  • 2 dashes Worcestershire sauce
  • 1/4 teaspoon basil
  • 1/4 teaspoon garlic powder
  • 2 green onions, minced
  • 1/8 teaspoon lemon pepper
  • 24 large mushrooms
  • 1/2 cup Vermont Black Wax Cheddar cheese, grated
  • 2 tablespoons freshly grated Reggiano Parmesan cheese


  1. Wash mushrooms well, remove stems, and set caps aside.
  2. Finely chop about 1/2 the mushroom stems.
  3. Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper.
  4. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish.
  5. Top with the grated Cheddar and Parmesan cheese.
  6. Bake at 450 degrees F for 15-20 minutes, and serve warm.

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