Crab Stuffed Mushrooms Recipe
Crab Stuffed Mushrooms are a perfect blend of delicate seafood and creamy, cheesy goodness, all nestled into tender mushroom caps. With a savory crab filling, these mushrooms make for an impressive appetizer or a crowd-pleasing party snack. The harmonious balance of flavors from the Parmesan, fresh herbs, and garlic is a delight, while the mushrooms themselves offer a tender bite that complements the rich, satisfying stuffing. Whether for a family gathering, a holiday meal, or an elegant dinner party, these stuffed mushrooms are sure to impress.
Ingredients and Preparation
Choosing the freshest ingredients is key to bringing out the full flavors in this recipe. Opt for medium button or cremini mushrooms with firm caps. These varieties have the perfect size and texture to hold the delicious crab filling without collapsing. The crab, preferably King Crab, adds a luxurious touch, and its sweet, tender meat provides a delightful contrast to the creamy cheese filling.
Start by cleaning the mushrooms thoroughly. Remove the stems and discard them, creating space in the caps for the filling. Ensure the mushrooms are dry before spraying them with a light coat of olive oil to help them bake to perfection.
When it comes to the crab, be sure it’s fully cooked and finely chopped. This allows the flavors of the crab to meld seamlessly with the cream cheese and other ingredients, ensuring that every bite is packed with flavor.
Step-by-Step Instructions
Once your ingredients are prepped, the next step is to assemble the filling. In a large bowl, combine the softened cream cheese with breadcrumbs for added texture. Minced garlic and Worcestershire sauce provide a robust depth of flavor, while finely chopped green onions and freshly grated Parmesan cheese offer a sharp, savory note. The fresh parsley adds brightness, cutting through the richness of the cheese and crab.
When stirring in the crab meat, fold it gently to ensure the delicate crab doesn’t break apart too much. Season the mixture generously with salt and pepper to bring everything together. The filling should be smooth but not overly loose; you want it to hold its shape when spooned into the mushroom caps.
Place the stuffed mushrooms on a baking sheet or dish, ensuring they are stable. Bake them in a preheated oven at 375°F for about 20 minutes. The mushrooms should be tender, and the filling warm and creamy. To achieve a beautifully browned top, switch on the broiler for the last minute of cooking. Keep a close watch during this step, as broilers can quickly turn from helpful to harmful if left unattended.
Recipe Tips
For an extra layer of flavor, try incorporating different types of crab, such as Dungeness or Blue Crab.
Adding a pinch of crushed red pepper flakes to the filling can introduce a subtle heat that balances well with the creaminess.
To save time, you can prepare the stuffing mixture the day before and refrigerate it. When ready to serve, simply stuff the mushrooms and bake.
If you like a crispy topping, sprinkle some additional panko breadcrumbs mixed with melted butter over the stuffed mushrooms before baking.
What to Serve With This Recipe
Crab Stuffed Mushrooms are versatile and pair well with a variety of dishes. A light green salad dressed in a simple vinaigrette makes an excellent side, balancing the richness of the mushrooms. Garlic bread or crusty baguettes are perfect for soaking up any of the extra filling that escapes during baking.
For something heartier, consider serving these mushrooms alongside roasted vegetables like asparagus or Brussels sprouts. The earthy flavors of the veggies will complement the savory mushrooms. You could also pair them with a tangy aioli or a zesty lemon butter sauce for dipping, adding a fresh citrusy note that brightens up the dish.
Alternative Ingredients
For a twist on the traditional recipe, try experimenting with different cheeses. Gruyère or Asiago can replace Parmesan for a bolder flavor. If you prefer a sharper taste, a bit of blue cheese can be added to the filling, but be mindful not to overpower the delicate crab.
If you’re seeking a vegetarian version, substitute the crab with finely chopped spinach or sautéed mushrooms. The filling will retain its creamy, rich texture while offering a different flavor profile. For a dairy-free adaptation, use a plant-based cream cheese and omit the Parmesan, ensuring that the mixture still has a cohesive, smooth consistency.
Frequently Asked Questions
How can I make this recipe ahead of time?
You can prepare the crab filling a day in advance and refrigerate it. When you’re ready to serve, stuff the mushroom caps and bake as directed.
Can I freeze the stuffed mushrooms?
Yes, you can freeze the uncooked stuffed mushrooms on a baking sheet, then transfer them to an airtight container once frozen. When ready to bake, there’s no need to thaw; just increase the baking time slightly.
What are the best types of mushrooms to use for this recipe?
Button and cremini mushrooms are ideal due to their size and structure. They’re sturdy enough to hold the filling and offer a mild flavor that complements the richness of the crab.
What should I do if I don’t have Worcestershire sauce on hand?
If you don’t have Worcestershire sauce, you can substitute it with a mixture of soy sauce and a dash of vinegar to mimic its umami and tangy qualities.
Once the stuffed mushrooms are out of the oven, consider garnishing them with a sprinkle of freshly chopped parsley or a light dusting of additional Parmesan for added color and flavor. The bright green of the parsley contrasts beautifully with the golden-brown tops of the mushrooms.
Serve the mushrooms immediately, ensuring they are warm and fragrant. For an elegant touch, you could arrange them on a platter with lemon wedges, adding a pop of color and offering guests the option to squeeze fresh lemon juice over the stuffed mushrooms for a burst of acidity that complements the creamy crab filling perfectly.
Ingredients
1 cup cooked shelled crab, finely chopped (King Crab preferred)
12 medium button or cremini mushrooms, cleaned with stems removed
8 ounces cream cheese, softened
1/2 cup fresh breadcrumbs or panko breadcrumbs
2-3 tablespoons fresh Italian parsley, chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup green onions, finely chopped
2 garlic cloves, minced
1/2 tablespoon Worcestershire sauce
Olive oil spray
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Arrange the cleaned mushroom caps, stem side up, on a baking sheet or baking dish. Lightly spray them with olive oil spray.
In a large mixing bowl, combine the softened cream cheese, breadcrumbs, garlic, Worcestershire sauce, green onions, Parmesan cheese, and chopped parsley. Fold in the crab meat and season generously with salt and pepper.
Spoon about 1 1/2 tablespoons of the creamy crab mixture into each mushroom cap, pressing it in slightly. Bake for about 20 minutes, or until the mushrooms are tender and the filling is heated through.
For a crispy golden finish, switch on the broiler during the last minute of cooking. Keep a close eye, as broilers can be unpredictable, and you want the tops lightly browned.
Crab Stuffed Mushrooms Recipe
Ingredients
- 1 cup cooked shelled crab finely chopped (King Crab preferred)
- 12 medium button or cremini mushrooms cleaned with stems removed
- 8 ounces cream cheese softened
- 1/2 cup fresh breadcrumbs or panko breadcrumbs
- 2-3 tablespoons fresh Italian parsley chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup green onions finely chopped
- 2 garlic cloves minced
- 1/2 tablespoon Worcestershire sauce
- Olive oil spray
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Arrange the cleaned mushroom caps, stem side up, on a baking sheet or baking dish. Lightly spray them with olive oil spray.
- In a large mixing bowl, combine the softened cream cheese, breadcrumbs, garlic, Worcestershire sauce, green onions, Parmesan cheese, and chopped parsley. Fold in the crab meat and season generously with salt and pepper.
- Spoon about 1 1/2 tablespoons of the creamy crab mixture into each mushroom cap, pressing it in slightly. Bake for about 20 minutes, or until the mushrooms are tender and the filling is heated through.
- For a crispy golden finish, switch on the broiler during the last minute of cooking. Keep a close eye, as broilers can be unpredictable, and you want the tops lightly browned.
Notes
- Store leftovers in an airtight container in the fridge for up to 48 hours. Reheat in the microwave in short intervals at low power.
- For extra heat, add 1/4 teaspoon cayenne pepper or crushed red pepper.
- Precook mushrooms for 2-3 minutes, then turn them upside down on a rack to drain.
- Use smaller mushrooms for parties, but reduce cooking time slightly.
- Always use cooked crab meat, finely chopped.
- Freshly grated Parmesan adds superior flavor.
- Fresh breadcrumbs work best; crushed croutons can be a great alternative.