Crab-Stuffed Mushroom Imperial for 2
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Some restrictions applyHarris Crab House’s Crab Mushroom Imperial highlights the finest flavors of Maryland’s Eastern Shore. This dish features two portobello mushrooms, stuffed and topped with their signature Jumbo Lump Maryland Crab Imperial—a rich, creamy blend of premium crab meat tossed in a classic imperial sauce and baked to golden perfection. A true Maryland delicacy, from dock to table.
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 serves 2 people and includes 2 Crab-Stuffed Mushroom Imperials
- Each stuffed mushroom weighs approx. 12-14 oz.
- Crab-stuffed mushrooms are shipped frozen with ice packs, may thaw in transit.
- Upon arrival, refrigerate or freeze the items immediately.
- For best quality, store in the refrigerator for up to 3 days or in the freezer for up to 4 months.
To Serve
- Preheat the oven to 375°F.
- Remove the stuffed mushrooms from their packaging and place on a baking sheet.
- Cook for 20–25 minutes, or until heated through and golden.
- Remove from oven and serve immediately.
- Enjoy!
- Crab-stuffed Mushroom Imperial – Portobello Mushroom, Jumbo Lump Crab Meat, Mayonnaise, Old Bay Seasoning, Eggs, Lemon, Mustard, Hot Sauce
Contains: Mushrooms, 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.
