PERFECT CRAB-STUFFED MUSHROOMS
These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!
Provided by Lisa Felton Nash
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
- Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
- Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g
CRAB STUFFED MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
- Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake for 15 minutes. Remove from oven, and serve immediately
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
BLUE CRAB STUFFED MUSHROOMS
These were created using baby bella mushrooms, if you are using large portobello I would recommend removing the gills before stuffing, the earthiness of the mushroom with the gills is too overpowering for the delicate crabmeat. My family prefers parsley as the herb, but you can add any other of your choice such as dill.
Provided by Paulette W
Categories Seafood
Time 50m
Number Of Ingredients 14
Steps:
- 1. Remove caps from cleaned mushrooms and chop finely. Melt 1 T. butter in sauce pan and sauté the chopped mushroom caps with the peppers and onions until slightly soft, 2 to 3 minutes. Remove from heat and cool 3 to 5 minutes.
- 2. Into a large mixing bowl, combine sautéed vegetables with the fresh bread crumbs, parsley, Old Bay, horseradish, lemon juice, egg and 1/4 cup cheese. Add crabmeat, and gently combine.
- 3. Generously butter a baking dish large enough to hold your stuffed mushroom caps. Pour 2 T. melted butter into dish. Fill each cap with a heaping mound of the crabmeat mixture and place into the baking dish. Add the wine, top the filled caps with the remaining cheese and the panko crumbs.
- 4. Bake at 400, loosely covered with foil, for 15 minutes. Remove foil and continue cooking until cheese has melted and topping is lightly browned, 10 to 15 minutes depending on the size mushroom you use.
CRAB STUFFED MUSHROOMS - KETO FRIENDLY
These stuffed mushrooms are delicious! The crab mixture is creamy with lovely crab flavor. Pork skins are an unusual topping and add a wonderful guilt-free crunch to the tops of these. We love Old Bay and crab, so opted to add a little extra on top. They'll be great at your next party.
Provided by Jill Moody
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. Wipe clean, de-stem and de-gill your mushrooms. Chop gills and softer stems to make 1/8 c for filling. Set aside.
- 2. Melt butter and brush outer mushroom caps. Then pre-heat oven to 400 degrees.
- 3. Combine mayonnaise, cheese, egg, Old Bay, and cilantro in a large bowl and mix well.
- 4. Gently fold in the reserved chopped mushroom along with the crab meat until well combined. (be gentle... big chunks of crab are good)
- 5. Overstuff each mushroom cap with filling, mold with hand. Then coat generously with crushed pork skins. Set on a baking rack (if no baking rack is used beware of watery bottoms).
- 6. Bake at 400 degrees for about 20 minutes until golden brown and firm. Baking time will depend on size of your mushrooms and filling.
- 7. Let cool 5-10 minutes before serving. Refrigerate leftovers to reheat in oven (or microwave).
CRAB STUFFED MUSHROOMS
I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!
Provided by Diane in Nebraska
Categories Crab
Time 55m
Yield 24 mushrooms
Number Of Ingredients 16
Steps:
- Spray a 9x12-inch glass baking dish with cooking spray.
- Use an additional baking dish if needed.
- Drizzle olive oil or butter in the bottom of the baking dish.
- Wipe mushrooms with a damp paper towel to clean.
- Remove stems, set aside caps and chop stems to add to filling.
- In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
- Mix well and then stir in egg and mayonnaise.
- Use a small cookie scoop to mound filling onto each mushroom cap.
- Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
- Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
- Bake for 20 to 25 minutes at 425°F.
- Best served hot.
- Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
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