Crab-Stuffed Mushrooms
Updated Dec. 19, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(6-ounce) can crab meat, drained (about ½ cup)
- ½cup thinly sliced scallions, about 4 scallions
- ½cup chopped flat-leaf parsley
- 2garlic cloves, minced
- 2teaspoons Worcestershire sauce
- ½cup plain panko or regular bread crumbs
- 4ounces cream cheese, softened
- ½cup freshly grated Parmesan, plus more for topping
- Salt and black pepper
- Crushed red pepper
- 1pound small white button or cremini mushrooms
- 1lemon, sliced, for serving
Nutritional analysis per serving (6 servings)
9 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees.
- Step 2
In a large bowl, mix together the crab meat, scallions, parsley, garlic, Worcestershire sauce, panko, cream cheese, Parmesan, 1 teaspoon each salt and black pepper and ½ teaspoon crushed red pepper. Be sure to incorporate the cream cheese into the mixture fully, using your hands to mix if necessary. Set aside.
- Step 3
Clean the outside of the mushrooms with a damp paper towel. Using your hands, or a small spoon, gently remove the stems of each mushroom. Reserve stems for another purpose. Dab the inside of each mushroom with the paper towel to soak up excess moisture, if any.
- Step 4
Fill each mushroom with a heaping teaspoon of the crab meat mixture and place on an ungreased, shallow baking dish or sheet pan. When each mushroom is filled, distribute extra crabmeat stuffing among the mushrooms. Dust the top of the mushrooms with more grated Parmesan, and bake for 18 minutes, until the tops of mushrooms are golden brown.
- Step 5
Set the oven to broil and broil the mushrooms for 1 to 2 minutes, until the tops are starting to crisp. Remove from the oven and serve warm with lemon slices for squeezing.
Private Notes
Comments
I buy a couple of crabcakes - really good ones that look like a pile of crab meat - and divide them amongst the mushroom caps. Already seasoned it takes minutes after you clean out the mushroom caps. You can put some seasoned breadcrumbs on the top or not. Put butter, lemon juice and a little white wine if you choose in the dish and bake for at least 20 minutes at 350 to 375. So easy, you will get many compliments and you will probably confess because you’ll feel guilty.
If you’re hesitant to try this because of the lack of comments or ratings, trust me—you have nothing to worry about! I made these tonight as one of our appetizers for Christmas dinner, and they were a hit! Super easy, too. I followed the recipe to the T, and they came out perfect. Definitely a keeper!
Can these be made ahead? If so, is it best to bake them ahead and then reheat? Or refrigerate until baking. Also, can the already-baked ones be frozen for future use?
So delicious! Pretty easy to put together and everyone loves this appetizer. They go fast so make extra!
Smaller mushrooms are better- you can eat it neatly in one bite and it doesn’t overpower the crab. Salt is key so salt and taste before stuffing the mushrooms.
At the top of the recipe it says to cook for 45 minutes. The last step says to cook for 18 minutes. 45 seems too long and 15 too short! How long did it take to cook these?
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