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Cremini Mushrooms & Crab Cake with Chenin Blanc

RECIPE BY David Reamer

Serves 4 with Dairy Free, Gluten Free Option
Active TIME  About 35-40 minutes
Start this recipe  About an hour before you want to serve it

A touch of Sriracha aioli for the Crab Stuffed Mushrooms

Behind the Pairing

FOR: Fans of versatile medium-bodied white wines

IDEAL SCENARIO: Impromptu cocktail hour with unexpected guests

WHY IT WORKS: The acidity of the wine interacts beautifully with the richness of the crab and aioli, with enough weight to take on a little bit of heat.

The trick here is to keep a can of crab meat in the pantry so you can whip up these little flavor bombs in a jif. This dish comes together so quickly that it can be prepared for a simple dinner alongside a salad or even as a swanky snack. Chenin Blanc is a wonderfully complex wine and superb accompaniment for a variety of dishes. We love that this pairing is unusual enough to delight the most discerning guests, but simple to prepare and enjoy.



Stuffed Mushrooms

  • 16-20 medium to large cremini mushrooms, stems removed
  • 16 oz can of high quality lump crab meat
  • 1/4 to 1/2 C mayonnaise
  • 1/2 small green bell pepper, seeded and minced
  • 1/2 small red bell pepper, seeded and minced
  • Juice of 1/2 a lemon
  • 3 liberal shakes of Tabasco and Worcestershire sauce
  • 1/4 C breadcrumbs (gluten free, if needed)
  • Salt and Pepper

Sriracha & Lime Aioli

  • 1/2 C mayonnaise
  • 2 T sriracha
  • 1 T fresh lime juice
  • 1/2 t fish sauce


For the stuffed mushrooms

    1. Preheat oven to 375F.
    2. Squeeze all liquid from the crab.
    3. Spread the crab meat on a pan and pick thru to make sure all shell pieces are removed and break up larger pieces.
    4. In a medium-sized bowl, mix crab and 1/4 C of mayonnaise. Add more mayonnaise if the mixture is too dry.
    5. Add remaining ingredients and mix well.
    6. Taste and adjust seasoning with salt and pepper.
    7. Stuff each mushroom with a healthy mound of the crab mix. Lightly oil a baking dish, place mushrooms on the dish and bake for 15 minutes until crab mix begins to brown.

For the aioli

  1. Mix all ingredients in a bowl and adjust to personal taste.
  2. Dollop generously on top of each cooked mushroom just before serving.

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