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Season: All Year Round 

Cheesy Crab


  • 115g crabmeat (fresh or defrosted)
  • 4 large, flat mushrooms
  • 15g butter
  • 2 spring onions, trimmed and sliced
  • 1/2 clove garlic, peeled and crushed
  • pinch of cayenne pepper
  • 15g white bread crumbs
  • 30ml double cream 
  • salt and pepper
  • 15g Old Winchester Cheese, grated

*available at Hampshire Farmers’ Markets


  1. Wash the mushrooms and remove stalks, place into an ovenproof dish.
  2. Head the butter in a small pan and gently fry the spring onions and garlic for three minutes.
  3. Stir in the cayenne pepper, breadcrumbs, cream and crab-meat. Season.
  4. Divide the stuffing between the mushrooms and sprinkle with the cheese.
  5. Bake for 20 minutes until golden brown.

Serve with salad and crusty bread.

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