Crab stuffed mushrooms are a classic appetizer that I remember eating all the time as a child. At home or at a restaurant, I could eat a dozen all by myself!
So it’s no surprise that these little guys are a favorite around my house. It’s something about the meaty mushrooms with those big chunks of crab and all the herbs that really gets my tastebuds excited!
What to know about this one…easy-peasy. The ingredient list is long but take a look, you probably have most of it in your pantry and fridge already.
Caps full of Crab!
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 24 1x
Ingredients
Scale
- 24 baby portabella mushrooms
- 12 ounces lump crabmeat
- 1⁄4 cup olive oil or 1⁄4 cup melted butter
- 1/2 an onion – finely chopped
- 1 or 2 garlic cloves – finely chopped
- 1 teaspoon dry mustard
- pinch of dried oregano
- a few dashes of hot sauce – optional (i.e. Texas Pete or your favorite)
- 1 cup shredded parmesan cheese
- 1 cup breadcrumbs – homemade or store-bought
- small bunch of parsley, chopped
- large pinch black pepper
- large pinch salt
- 1 egg, beaten
- 1/3 cup mayonnaise or substitute with soften cream cheese or sour cream
- 1 cup shredded Parmesan cheese
Topping:
- 1⁄2 cup melted butter
- 1⁄4 teaspoon garlic salt
- 1 cup shredded Parmesan cheese
Instructions
Preheat Oven to 350°F
- Clean up the mushrooms. Remove stems, discard or set aside to use another time.
Wipe mushroom caps with a damp cloth or paper towel to clean. Do not run underwater. Mushrooms are like a sponge and will get soggy. - Drizzle olive oil or butter in the bottom of the baking dishes. I’ve used a cast-iron skillet and a glass dish, both work well.
- In a medium bowl, mix crab meat, onion, dry mustard, dried oregano, 1 cup Parmesan cheese, bread crumbs, parsley, hot sauce, black pepper, and salt.
- Mix well, then stir in egg and mayonnaise/cream cheese. Use a small spoon to mound filling onto each mushroom cap.
- Make the topping. Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
- Mound a generous portion of the shredded Parmesan cheese on top of each filled mushroom.
- Place in a preheated oven, loosely covered with a foil tent. After 25 minutes remove foil and bake until cheese is melted. (if using Parmesan cheese it won’t get gooey melted).
- Best served immediately when hot.
Notes
The filling can be prepared ahead, stored in an airtight container and refrigerated. Then simply fill the caps and bake just before serving.
Keywords: Crab, mushrooms, appetizer
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