Seriously, what CAN'T you stuff into mushrooms!

Throw out some ideas Jafo232!

I don't often see stuffed mushrooms on menus. Besides crab cakes, crab imperial (which are very similar) and crab soup, it's good to have another way to serve crab meat. Since crab has that tendancy to fall apart it's usually bound together with something else. Seems the mushroom caps act as a holder for the crab meat and keeps the meat together without egg and flour.

I make them a few times a year. Any more than that and my arteries would revolt:

https://www.spiceplace.com/forums/appetizers/2956-sausage-stuffed-mushrooms.html#post13833

How many hundred ways would you like to serve crab, Muffinman? Forest Gump could just as easily have been about crabbing:

Crab cakes, in its myriad forms (must be a hundred distinct recipes right there).

Steamed crabs.

Numerous variations on crab soup, chowder, and bisque.

Stuffed crabs. Deviled Crabs. Crab omelettes. Crab dips. Crab salads. Crab cocktail. Crab casseroles (must be another hundred or so there).

Anything with "Oscar" as part of the name (i.e., "veal Oscar"). I make a venison oscar that's to die for.

Stuffed into other things, i.e., flounder stuffed with crab, etc.

All the regional and ethnic approaches, such as Crab Italiane and Crab Etouffee.

As part of seafood stews.

As a component of seafood sausages.

There's just no end to it. Thank goodness!

Here's a variation of the mushrooms & crabs idea.

Crabmeat Royale

1 lb crabmeat, picked over
1/2 cup chopped mushrooms
1/2 stick butter
1 tbs chopped onion
1 tsp Worchestershire sauce
1/4 cup dry Sherry
3 tbls flour
1 cup milk, heated
Salt & pepper to taste
Freshly grated parmigiano reggiano for topping

Saute mushrooms in the butter until they give up their liquid. Add onion and saute until tender. Add the crabmeat, Worchestershire and Sherry.

Sprinkle with the flour, stir it in, and let it cook down, a minute or so. Slowly pour in the milk, stirring, and cook until sauce thickens. Add salt & pepper to taste.

Put the mixture into individual ramekins* sprinkle cheese over top. Bake at 350F until cheese melts and mixture is bubbly, about 5 minutes.

*For a really nice presentation, use cleaned crab shells instead of ramekins.