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Crabby Stuffed Mushroom Dip

Crabby Stuffed Mushroom Dip

Copper Chef 11" Deep Dish Casserole Pan 

Recipe Type: Starters

Servings: 8


  • 1 pound baby bella mushrooms, sliced
  • 0.25 cup White wine
  • 1 pound cream cheese
  • 1 cup Mozzarella cheese
  • 1 pound lump crab meat, cooked
  • 1.5 cup panko breadcrumbs
  • 0.5 cup shredded parmesan
  • 1 teaspoon Extra Virgin Olive Oil
  • 0.5 teaspoon garlic salt
  • 1 pinch Salt and pepper to taste
  • 1 package crostini or melba toast


1. Preheat the oven to 400° F. 2. Heat Copper Chef pan over medium-high heat. Add half of the mushrooms with a generous pinch of salt. Cook until mushrooms begin to brown and liquid has evaporated. Transfer to a bowl. 3. Repeat with remaining mushrooms but do not remove from the pan once cooked. Instead, return first batch of mushrooms to the pan. Add white whine and reduce, stirring oven, until most has evaporated. 4. Move all contents of the pan to a large bowl. Stir in cream cheese and mozzarella. Gently fold in crab meat. Season with salt and pepper, to taste. 5. Return dip mixture to the skillet. Spread evenly. 6. In a bowl, combine panko, Parmesan, olive oil, and garlic salt. Stir. Distribute evenly over the dip before baking. 7. Let dip bake for about 15 minutes or until it is warm and breadcrumb topping is golden. 8. I love to serve this with crostini but the possibilities are endless!