Crab Stuffed Mushrooms
Crab stuffed mushrooms are a delightful appetizer combining sweet crab meat and earthy mushrooms, perfect for entertaining or as a sophisticated snack. This easy recipe yields flavorful, bite-sized treats with a creamy filling and tender mushroom base.
Servings: 4 servings
Ingredients
- 20 large white or cremini mushrooms stems removed and finely chopped
- 8 ounces lump crab meat picked over to remove any shells
- 1/4 cup red bell pepper finely diced
- 1/4 cup green onion finely diced (green parts only)
- 2 cloves garlic minced
- 1/4 cup cream cheese softened
- 1/4 cup mozzarella cheese shredded
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce ensure -certified or substitute with soy sauce
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C). Carefully clean the mushrooms by wiping them with a damp paper towel. Remove the stems and finely chop them, setting aside for the filling. Place the mushroom caps on a baking sheet lined with parchment paper, gill side up.
- Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems, red bell pepper, green onion, and garlic. Sauté for about 5 minutes, or until the vegetables are softened and fragrant. Remove from heat and let cool slightly.
- In a medium bowl, combine the sautéed vegetables, crab meat, cream cheese, mayonnaise, mozzarella cheese, lemon juice, Worcestershire sauce (or soy sauce), smoked paprika, and half of the chopped parsley. Mix gently but thoroughly. Season with salt and pepper to taste.
- Using a spoon, fill each mushroom cap generously with the crab mixture. Press the filling down lightly to ensure it stays in place. Arrange the stuffed mushrooms evenly on the baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly. If desired, you can broil for the last 2 minutes to get a crispier top – just watch carefully to avoid burning.
- Remove the stuffed mushrooms from the oven and sprinkle with the remaining parsley. Serve warm as an appetizer or a delicious party snack.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Skillet
- Mixing Bowl
- Spoon
Notes
Make sure to pick over the crab meat carefully to remove any small shell fragments for a smooth texture. Don’t overfill the mushroom caps to prevent the filling from spilling out during baking. Using fresh mushrooms is best, but if you only have pre-packaged, ensure they are firm and not slimy. For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the filling. Use a light hand when mixing the crab filling to maintain the delicate texture of the crab meat. Let the mushrooms cool slightly before serving to avoid burning your mouth on the hot filling. Variations include swapping mozzarella for Parmesan or cheddar, adding fresh dill, chives, or tarragon, incorporating jalapeños or red pepper flakes for heat, topping with panko breadcrumbs mixed with melted butter for a crispy crust, using vegan substitutes for dairy-free versions, or swapping crab meat with cooked shrimp or lobster.