Crab-Stuffed Mushroom Caps
Ships to U.S. & Canada
Some restrictions applyHarris Crab House’s Crab-Stuffed Mushroom Caps are a beloved appetizer featuring white mushroom caps generously filled with a savory blend of Maryland crab imperial, cheeses, and herbs, then baked until perfectly golden. The rich, earthy flavor of the mushrooms pairs beautifully with the sweet, briny taste of the crab for an irresistibly Maryland bite.
An Eastern Shore institution, Harris Crab House & Harris Seafood Company has been a Maryland seafood tradition since 1941, when the Harris family first opened their processing house on the Kent Narrows Waterway. Now in its fifth generation, the family continues to connect local watermen to tables across the region, sourcing from more than 350 Maryland watermen and employing over 140 locals. The only year-round oyster house in Maryland, Harris Crab House is celebrated for serving the Bay’s freshest seafood—dock-to-door—and has been featured in USA Today’s 10Best, The Washington Post, and The Baltimore Sun for offering a true, authentic taste of Maryland’s maritime heritage.
This package includes your choice of 6-18 Crab-Stuffed Mushroom Caps
- Each stuffed mushroom cap weighs approx. 2 oz.
- Crab-stuffed mushrooms ship frozen with ice packs, may thaw in transit.
- Upon arrival, store in the refrigerator for up to 3 days or keep frozen for up to 4 months.
To Serve
- Preheat the oven to 375°F.
- Remove the mushroom caps from their packaging.
- Place the mushroom caps evenly spaced on a baking sheet.
- Cook for 20 minutes, or until golden and heated through.
- Remove from oven and let cool for several minutes.
- Serve and enjoy!
- Crab-Stuffed Mushroom Imperial – White Mushroom, Jumbo Lump Crab Meat, Mayonnaise, Old Bay Seasoning, Eggs, Lemon, Mustard, Hot Sauce
Contains: Shellfish
Dock-to-Door Seafood Straight From the Chesapeake
Dock-to-Door Seafood Straight From the Chesapeake
Harris Seafood Company’s old processing house opened its doors in 1941 on the Kent Narrows Waterway in the Chesapeake Bay, and it’s been an Eastern Shore tradition ever since. “Captain Bill” Harris and his wife Sis opened Harris Crab House on the processing house’s front dock back in 1981 so locals could enjoy fresh Maryland seafood straight from the source, and in 1991 a new waterfront Crab House opened nearby, with open air decks overlooking the narrows and fresh seafood arriving at the dock daily.
Today, Harris Crab House is the only remaining oyster house operating year-round in Maryland, and it’s run by the fifth-generation Harris family. They buy their seafood from about 350 local watermen and employ about 140 locals, and are committed to bringing the very best Maryland seafood, from Jumbo Lump crab cakes to elegant Oyster Imperial, straight from the dock to your door.
