Crab Stuffed Mushrooms are a delightful appetizer that never fails to impress guests. Firstly, I carefully remove the stems from fresh mushrooms and set them aside. Then, I blend a flavorful mixture of cream cheese, succulent lump crab meat, breadcrumbs, garlic, and herbs. Next, I generously stuff each mushroom cap with the tantalizing mixture and sprinkle with a touch of grated Parmesan cheese for that perfect finishing touch.

Finally, I bake these heavenly morsels until they are golden brown and bubbling with goodness. The result? A mouthwatering dish that is bursting with seafood flavor and irresistible creaminess in every bite. These Crab Stuffed Mushrooms are a guaranteed hit at any gathering and will leave everyone craving for more!

Ingredients Needed for This Recipe

16 large button mushrooms, cleaned and stems removed
1 tablespoon olive oil, plus extra for greasing the baking sheet
200 grams crab meat, fresh or canned (ensure it’s drained and flaked)

100 grams cream cheese, softened
1/4 cup grated Parmesan cheese, plus extra for topping
1/4 cup breadcrumbs, plus extra for topping

2 cloves garlic, minced
2 tablespoons fresh parsley, chopped, plus extra for garnish
1 green onion, finely chopped

1/2 teaspoon paprika
Salt and pepper, to taste
1 egg yolk

Lemon wedges, for serving (optional)

Instructions for Making Crab Stuffed Mushrooms

Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil.
Prepare the mushrooms: After cleaning the mushrooms and removing the stems, brush each mushroom cap with olive oil. Place them cap-side down on the prepared baking sheet.

Make the stuffing: In a mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, green onion, paprika, salt, and pepper. Mix well until all the ingredients are evenly distributed. Stir in the egg yolk to bind the mixture.
Stuff the mushrooms: Spoon the crab mixture into each mushroom cap, packing it generously. Sprinkle a little more Parmesan cheese and breadcrumbs on top of each stuffed mushroom for extra flavor and crunch.
Bake: Place the mushrooms in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

Serve: Let the mushrooms cool for a few minutes before serving. Garnish with additional parsley and serve with lemon wedges on the side if desired.

Tips for Perfecting the Recipe

Selecting the Right Mushrooms: For the best results, choose large, fresh button mushrooms or cremini mushrooms. Larger mushrooms not only hold more stuffing but also tend to be more flavorful. Ensure the mushrooms are firm, plump, and free of spots or blemishes. Before using, gently wipe them with a damp cloth instead of rinsing to prevent them from absorbing excess water, which could make them soggy when baked.

Prepping the Crab Meat: If using canned crab meat, ensure it’s well-drained and flake it finely to remove any excess liquid. This prevents the stuffing from becoming too wet. Fresh crab meat is preferable for its flavor and texture, but make sure to check for any shell fragments if you’re picking the meat yourself.

Enhancing Flavor: Don’t shy away from adjusting the seasonings in the stuffing to suit your taste. Adding a dash of Worcestershire sauce, a squeeze of lemon juice, or a pinch of cayenne pepper can elevate the flavors. Fresh herbs like dill or chives can also add a fresh, vibrant note to the stuffing.

Baking to Perfection: Mushrooms release a lot of moisture when cooked, so it’s essential to bake them at a high enough temperature to ensure they become tender without becoming too watery. If you find your mushrooms are releasing too much liquid while baking, you can briefly remove the tray from the oven, drain the liquid, and continue baking.

Storing and Reheating: While these mushrooms are best enjoyed fresh from the oven, you can store leftovers in an airtight container in the refrigerator for up to two days. Reheat them in the oven or a toaster oven at 350°F (175°C) until they’re warmed through. Avoid microwaving, as it can make the mushrooms rubbery.

Serving Suggestions

Crab Stuffed Mushrooms are incredibly versatile and can complement a wide range of dishes. Here are a few suggestions to turn them from an appetizer into a complete meal:

As an Appetizer: Serve them with a selection of other finger foods and appetizers for a party. They pair wonderfully with cheese boards, fruit platters, and mini quiches.

With Salad: For a light meal, serve these mushrooms with a fresh green salad. A simple salad dressed with vinaigrette can balance the richness of the stuffed mushrooms beautifully.

As a Side Dish: These mushrooms make a luxurious side dish for main courses. They go particularly well with steak, grilled chicken, or fish. The savory flavors of the crab stuffing complement the umami of meat and the delicacy of seafood.

With Pasta: Serve them alongside a pasta dish for a hearty meal. They pair well with creamy pasta sauces, like Alfredo or a simple garlic and olive oil spaghetti, adding a touch of elegance to the meal.

Wine Pairing: Crab Stuffed Mushrooms are best enjoyed with a glass of wine that complements their rich and savory flavors. A crisp white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio can cut through the richness of the dish, while a light red wine like Pinot Noir can match its depth of flavor.

Frequently Asked Questions

Can I make Crab Stuffed Mushrooms ahead of time? Yes, you can prepare the mushrooms and stuffing ahead of time. Stuff the mushrooms and refrigerate them on the baking sheet, covered, for up to a day before you plan to bake them. Add a few minutes to the baking time since you’ll be starting from a colder temperature.

Can I use different types of mushrooms? Absolutely. While button mushrooms are commonly used due to their availability and size, other varieties like cremini or portobello mushrooms are also excellent choices. Just adjust the baking time accordingly for larger mushrooms.

Is there a dairy-free alternative for the cream cheese? Yes, you can use dairy-free cream cheese alternatives available in most health food stores. You can also experiment with blended silken tofu seasoned with lemon juice and salt for a similar creamy texture.

Can I freeze the stuffed mushrooms? Freezing is not recommended, as the texture of the mushrooms can become very watery and unappealing upon thawing and reheating. For the best texture and flavor, prepare and bake the mushrooms fresh.

What can I use instead of crab meat? For those allergic to shellfish or looking for a different flavor profile, finely chopped cooked shrimp, a mixture of cheeses, or even a vegetarian alternative like chopped artichoke hearts can be used in place of crab meat.

Crab Stuffed Mushrooms

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Crab Stuffed Mushrooms are a sophisticated and delicious appetizer perfect for dinner parties, holiday gatherings, or as a luxurious treat for any seafood lover.

Ingredients

16 large button mushrooms cleaned and stems removed
1 tablespoon olive oil plus extra for greasing the baking sheet
200 grams crab meat fresh or canned (ensure it’s drained and flaked)
100 grams cream cheese softened
1/4 cup grated Parmesan cheese plus extra for topping

1/4 cup breadcrumbs plus extra for topping
2 cloves garlic minced
2 tablespoons fresh parsley chopped, plus extra for garnish

1 green onion finely chopped
1/2 teaspoon paprika
Salt and pepper to taste

1 egg yolk
Lemon wedges for serving (optional)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil.

Prepare the mushrooms: After cleaning the mushrooms and removing the stems, brush each mushroom cap with olive oil. Place them cap-side down on the prepared baking sheet.
Make the stuffing: In a mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, green onion, paprika, salt, and pepper. Mix well until all the ingredients are evenly distributed. Stir in the egg yolk to bind the mixture.
Stuff the mushrooms: Spoon the crab mixture into each mushroom cap, packing it generously. Sprinkle a little more Parmesan cheese and breadcrumbs on top of each stuffed mushroom for extra flavor and crunch.

Bake: Place the mushrooms in the oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve: Let the mushrooms cool for a few minutes before serving. Garnish with additional parsley and serve with lemon wedges on the side if desired.