Crab Stuffed Mushrooms Recipe
These crab-stuffed mushrooms are a delicious, fancy (feeling) appetizer or side dish perfect for sharing with family and friends. Note: This recipe uses imitation crabmeat, but you can also make it with fresh lump crabmeat, canned crab, or cooked shrimp if you prefer.
Servings: 15 mushrooms (approx)
Ingredients
- 16 ounces cremini mushrooms (aka baby portobello mushrooms) or white mushrooms
- 6 ounces minced crabmeat imitation, fresh, or canned crabmeat (I used imitation crab in these images)
- 4 tablespoon salted butter melted and divided
- 3 green onions finely chopped
- ½ cup breadcrumbs regular, Italian, or Panko; divided
- ¼ cup Parmesan cheese freshly grated
- 3 tablespoon mayonnaise
- 1 egg beaten
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes optional
- 1 teaspoon freshly minced parsley
Instructions
- Preheat the oven to 350°F (175°C) and spray a large baking sheet with non-stick spray. Set aside.
- Before removing the stems, clean the mushrooms by gently wiping the mushroom caps with a damp paper towel to remove the dirt. Once all the mushrooms have been cleaned, carefully remove the stems and scoop out the gills.
- Precook the mushrooms (Optional): Before stuffing, place the cleaned mushroom caps stem-side up on your prepared baking sheet and bake for 3-4 minutes. Remove from the oven and flip each mushroom cap over to drain any excess moisture.
- In a medium bowl, combine the crab, 3 tablespoons of melted butter, green onions, 5 tablespoons of breadcrumbs, grated Parmesan cheese, mayonnaise, egg, and seasonings (dried Italian seasoning, garlic powder, salt, and red chili flakes). Mix well to combine.
- In a separate, smaller bowl, combine the remaining 3 tablespoons of breadcrumbs, 1 tablespoon of butter, and fresh parsley. Set aside.
- Fill each mushroom cap with approximately one tablespoon of the crab filling (I like to use a cookie scoop to help with this part) and place them on the prepared baking sheet. Sprinkle the breadcrumb topping evenly over each mushroom.
- Bake for 20 minutes, rotating the pan at the halfway mark. The tops should be golden, and the mushrooms should be cooked. If desired, garnish with freshly minced parsley and fresh lemon juice.
Notes
- Serving size: The total number of stuffed mushrooms will vary, but you should get between 14 and 20 crab-stuffed mushrooms.
- Transfer leftovers to an airtight container and keep in the refrigerator for up to 2-3 days.
Nutrition
Calories: 64kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 297mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 0.5mg | Calcium: 38mg | Iron: 0.5mg
