Cheesy Crab and Mushroom Bake

This recipe is so versatile, serve it with fresh baguette as a hot dip, with pasta as an entrée or as an elegant addition to a special meal. The Jonah crab is delicate and sweet and the Gruyere gives it a punch of flavor that takes it over the top. Thank to Logan’s Daily Catch for their amazing partnership!

Cheesey Crab and Mushroom Bake recipes


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheesey Crab and Mushroom Bake recipes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Kilted Chef
  • Yield: serves 3


Units Scale
  • 2 tbsp garlic butter
  • 2 Shallots, minced
  • 12 button mushrooms, chopped
  • 1 green onion , chopped
  • 1 lb Jonah Crab meat and juice 1/2 cup Cream
  • 1 ounce White wine
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp Hot Under The Kilt Acadian Cajun seasoning
  • juice of 1/2 lemon
  • 6 oz Gruyere, grated


  1. Preheat oven to broil.
  2. Melt the garlic butter is a sauté pan, add the shallots, mushroom’s and green onions, cook until the shallots are soft.
  3. Add the white wine and the juices from the crab to deglaze the pan.
  4. Add 3/4th of the crab to the pan, divide the remaining crab between 3 individual casserole dishes.
  5. Stir in the cream, salt, pepper, and Hot Under the Kilt and reduce by 1/4th.
  6. Add 1/2 the cheese and reduce by another fourth.
  7. Divide the lemon juice between the 3 dishes.
  8. Divide the mixture between the 3 casserole dishes and top with the remaining cheese.
  9. Place under the broiler for  4 minutes or until golden brown and bubbling.
  • Category: Appetizer, Entrée, Seafood, Recipes