Original Post: https://www.evolvingtable.com/crab-stuffed-mushrooms/
Crab Stuffed Mushrooms Recipe
If you’ve ever had crab stuffed mushrooms at a restaurant and thought, “there’s no way I could pull those off at home,” this recipe will change your mind. With a creamy, lemon-kissed crab filling, a golden, crunchy breadcrumb topping, and under 30 minutes of prep, they’re guaranteed to disappear faster than you can bring them to the table!
Servings: 15 servings
Ingredients
- 16 ounces mushrooms small-medium, about 15-20*
- ¼ cup mayonnaise
- 4 ounces cream cheese softened
- ¼ cup + 2 tablespoons grated Parmesan cheese divided
- 2 garlic cloves minced
- ¼ teaspoon paprika plus more for serving
- ¼ teaspoon red pepper flakes
- 2 teaspoons lemon juice fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces lump crab meat canned or fresh
- 2 tablespoons Panko breadcrumbs
- 2 tablespoons finely chopped chives or green onions
Instructions
- Preheat oven to 375°F and line a large baking sheet with parchment paper.
- Clean mushrooms with a damp paper towel. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily. Place mushrooms onto the baking sheet, leaving a little space between each one.16 ounces mushrooms
- In a medium bowl mix together the cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper. Then, add the crab and chives. Gently fold until just combined so the crabmeat does not break apart too much.¼ cup mayonnaise, 4 ounces cream cheese, 2 garlic cloves, ¼ teaspoon paprika, ¼ teaspoon red pepper flakes, 2 teaspoons lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper, 8 ounces lump crab meat, ¼ cup + 2 tablespoons grated Parmesan cheese
- Fill each mushroom cap with 1 to 1 ½ tablespoons of the crabmeat filling. Whisk together the remaining 2 tablespoons Parmesan cheese with the breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.2 tablespoons Panko breadcrumbs
- Bake in the preheated oven for 20 minutes, or until the tops become crispy and golden brown. Serve with additional chopped chives and a sprinkle of paprika, if desired.2 tablespoons finely chopped chives
Video
Notes
- Crab meat: Jumbo lump crab gives the best texture and flavor, but claw or finger meat works too. Avoid imitation crabmeat as it won't give you the best flavor.
- Mushrooms: Small to medium mushrooms cook most evenly. Cremini (baby Bella) are more flavorful than white buttons, but both work.
- Prep ahead: Make the filling or stuff the mushrooms completely up to a day in advance. Just save the breadcrumb topping until just before baking.
- Gentle folding: Fold crab in gently so the lumps stay intact and you preserve those gorgeous lumps of meat!
- Cleaning mushrooms: Wipe with a damp paper towel—avoid completely soaking, which makes them soggy.
Nutrition
Calories: 88kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 281mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
