Caps full of Crab!

Crab Stuffed Mushrooms

What to know about this one...easy-peasy. The ingredient list is long but take a look, you probably have most of it in you pantry and fridge already.

Stuff you'll need:

  • 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 galic 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 parsely, 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

How to make these yummy caps of crab!

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 under water. 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.

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 preheated over, 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)

Notes: Best served immediately when hot.
Can be prepared ahead, stored in an air tight container, refrigerated then baked just before serving. 

Cleaned before and after. using a small knife remove the white layer. This makes rooms for all the crab!

Cleaned before and after. using a small knife remove the white layer. This makes rooms for all the crab!

 
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