Crab-Stuffed Mushrooms are a delightful and elegant appetizer that combines the rich flavors of lump crab meat with creamy cheese and aromatic seasonings, all nestled in tender mushroom caps. These delectable bites are perfect for any gathering, whether it’s a festive holiday party, a casual get-together, or a romantic dinner for two.
Why You Will Love This Recipe
This recipe for Crab-Stuffed Mushrooms is not only easy to prepare but also offers a luxurious taste that will impress your guests. The combination of fresh crab meat, tangy cream cheese, and zesty Old Bay seasoning creates a flavor explosion that is both savory and satisfying. Plus, they can be made ahead of time, allowing you to enjoy your event without being stuck in the kitchen.
Introduction
If you’re looking for an appetizer that’s both simple to make and utterly delicious, look no further than Crab-Stuffed Mushrooms. The earthy flavor of the mushrooms perfectly complements the sweet and succulent crab meat, while the creamy filling adds a richness that’s hard to resist. This dish is not only a feast for the taste buds but also for the eyes, as the golden-brown tops and vibrant green parsley garnish make for an appealing presentation.
Whether you’re hosting a dinner party or simply want to treat yourself to a gourmet snack, these stuffed mushrooms are sure to be a hit. They’re versatile enough to be served warm or at room temperature, making them a great choice for any occasion.
Ingredients:
- 1 clove garlic, minced
- 1 tsp Old Bay seasoning
- 1/2 tsp lemon juice
- 16 large white or cremini mushrooms, stems removed
- 1 cup lump crab meat (picked over for shells)
- 4 oz cream cheese, softened
- 1/4 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 2 tbsp mayonnaise
- 2 green onions, finely chopped
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 tbsp melted butter
- Chopped parsley, for garnish (optional)
Preparation:
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent the mushrooms from sticking.
Step 2: Prepare the mushrooms
Using a damp paper towel, gently clean the mushrooms to remove any dirt. Carefully remove the stems and, if desired, use a small spoon to hollow out the caps slightly to create more space for the filling. Arrange the mushroom caps on the prepared baking sheet with the hollow side facing up.
Step 3: Make the filling
In a medium-sized bowl, combine the lump crab meat, softened cream cheese, breadcrumbs, grated Parmesan cheese, mayonnaise, finely chopped green onions, minced garlic, Old Bay seasoning, lemon juice, salt, and black pepper. Mix the ingredients well until they are evenly combined and the filling is creamy.
Step 4: Stuff the mushrooms
Using a small spoon or your hands, carefully scoop the crab mixture into each hollowed mushroom cap. Press gently to ensure the filling stays in place and is packed nicely.
Step 5: Add butter topping and bake
Drizzle the tops of the stuffed mushrooms with melted butter to help them brown and retain moisture during baking. Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
Garnish and serve:
Once baked, remove the mushrooms from the oven and, if desired, garnish with chopped parsley for a pop of color. Serve them warm as a delicious appetizer or side dish.
Serving Suggestions:
These Crab-Stuffed Mushrooms are incredibly versatile. They pair beautifully with a crisp white wine, such as Sauvignon Blanc, which complements the seafood flavors. For a more casual setting, serve them alongside a refreshing salad or a platter of assorted cheeses and crackers. They also make a fantastic addition to a seafood-themed dinner.
Tips:
- Crab Meat: For the best flavor, use fresh lump crab meat. If fresh is not available, high-quality canned crab meat works as a substitute.
- Make Ahead: You can prepare the stuffed mushrooms in advance and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are chilled.
- Variations: Feel free to experiment with different cheeses, such as feta or mozzarella, for a unique twist on the filling. You can also add diced bell peppers or spinach for extra flavor and nutrition.
- Serving Size: This recipe serves 4-6 as an appetizer, but you can easily double or triple the ingredients for larger gatherings.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Nutritional Information (per serving):
Calories: 220
Protein: 12g
Sodium: 450mg
Conclusion
Crab-Stuffed Mushrooms are a luxurious yet easy-to-make appetizer that is sure to impress. With their creamy, flavorful filling and tender mushroom caps, these bites are perfect for any occasion. Whether you’re hosting a party or simply indulging in a delicious snack, these stuffed mushrooms will surely become a favorite in your recipe collection. So gather your ingredients, roll up your sleeves, and get ready to enjoy a culinary delight that’s as satisfying to make as it is to eat!
Questions and Answers:
- Can I use frozen crab meat for this recipe?
Yes, you can use frozen crab meat, but make sure to thaw it completely and drain any excess liquid before using it in the filling. - What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or low-fat cream cheese. For a dairy-free alternative, try using cashew cream or a dairy-free cream cheese substitute. - How do I store leftovers?
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through. - Can I make these mushrooms gluten-free?
Absolutely! Simply use gluten-free breadcrumbs instead of regular breadcrumbs, and ensure that all other ingredients are gluten-free. - What other fillings can I use in stuffed mushrooms?
You can get creative with your fillings! Try sautéed spinach and feta, Italian sausage and cheese, or even a mixture of roasted vegetables for a vegetarian option.