CRAB STUFFED MUSHROOMS

Crab stuffed mushrooms are a sophisticated appetizer that blends the earthy flavors of mushrooms with the delicate sweetness of crab meat, creating a dish that’s as delightful to the palate as it is to the eye. Perfect for dinner parties, holiday gatherings, or as a special treat for your family, this recipe is sure to impress. Let’s walk through the process of making these mouthwatering morsels, step by step.

What You Will Need:

Mushrooms: 1 lb, fresh and ready to be filled with goodness.

Unsalted Butter: 2 Tbs, for sautéing the veggies to perfection.

Celery, Onion, Red Bell Pepper: 1/4 cup celery, 2 Tbs onion, and 2 Tbs red bell pepper, all finely chopped for a burst of flavor.

Crab Meat: 1/2 lb, the star of the show, providing the filling with sweetness and texture.

Crushed Oyster Crackers: 2 cups, adding a delightful crunch.

White Cheddar Cheese: 1/2 cup shredded, plus 6 slices for topping, bringing creamy, melty goodness.

Seasonings: Old Bay, garlic powder, kosher salt, and pepper, each at 1/4 tsp to enhance the flavors.

Egg: 1, beaten well to bind the mixture together.

Water: 1/2 cup, to moisten the stuffing.

How to Make It:

1. Preparation Starts with Preheating: Begin by setting your oven to 400°F. This ensures that your oven is ready to go by the time your mushrooms are prepped and stuffed.
2. Mushroom Prep: Clean your mushrooms thoroughly and carefully remove the stems. Chill the caps in the refrigerator to keep them fresh while you prepare the stuffing.
3. Sautéing the Veggies: Melt butter in a medium pan over medium heat. Add the finely chopped celery, onion, and red bell pepper, sautéing for about 2 minutes until they start to soften.
4. Adding Depth with Mushroom Stems: Finely chop half of the mushroom stems you’ve removed and mix them into the pan with the sautéed vegetables. This not only adds depth to the flavor but also ensures minimal waste.
5. Creating the Filling: To the pan, add the crab meat, crushed oyster crackers, shredded white cheddar cheese, Old Bay seasoning, garlic powder, kosher salt, pepper, beaten egg, and water. Mix well until all ingredients are evenly distributed.
6. Stuffing the Mushrooms: Arrange the chilled mushroom caps in six buttered individual baking dishes. Spoon about 1 tablespoon of the crab mixture into each cap, making sure they’re generously filled.
7. Cheesy Topping: Cover each mushroom with a slice of white cheddar cheese. This will melt beautifully in the oven, creating a golden, bubbly top.
8. Baking to Perfection: Place the mushrooms in the preheated oven and bake for approximately 15 minutes, or until the cheese on top is lightly browned and the mushrooms are tender.

Related: BUTTERFINGER BALLS

Serving and Storage Tips for Crab Stuffed Mushrooms

Serving Tips:

1. Serve Immediately: Crab stuffed mushrooms are best enjoyed when they are fresh out of the oven. The warmth enhances the flavors and textures, making for an irresistible appetizer.
2. Presentation Matters: Arrange the mushrooms on a platter garnished with fresh herbs such as parsley, dill, or chives. This not only adds a splash of color but also introduces a fresh aroma that complements the richness of the crab and cheese.
3. Pairing with Drinks: These mushrooms pair wonderfully with a variety of drinks. For wine lovers, a crisp white wine such as Chardonnay or Sauvignon Blanc can balance the richness of the crab and cheese. Light beers or a refreshing cocktail can also complement the dish well.
4. Add Dipping Sauces: While these mushrooms are flavorful on their own, serving them with a side of aioli, cocktail sauce, or a lemon-butter sauce can add an extra layer of taste and allow guests to customize their experience.

Storage Tips:

1. Cooling Down: Allow any leftover stuffed mushrooms to cool to room temperature before storing. Storing them while still warm can result in condensation that makes the mushrooms soggy.
2. Refrigeration: Place the cooled mushrooms in an airtight container and refrigerate. Properly stored, they can last for 2-3 days. Be mindful that the texture of the mushrooms and the filling may change slightly upon refrigeration.
3. Freezing: For longer storage, crab stuffed mushrooms can be frozen, though this may affect their texture. Freeze them on a baking sheet before transferring to a freezer-safe bag or container to prevent them from sticking together. They can be stored frozen for up to a month.
4. Reheating: To maintain the best quality, reheat the mushrooms in the oven rather than the microwave. Preheat your oven to 350°F and place the mushrooms on a baking sheet. Heat them until they’re warmed through and the cheese is bubbly, about 10-15 minutes if refrigerated or a bit longer if frozen. Avoid reheating them multiple times as this can degrade the quality.

FAQs

1. Can I use canned crab meat instead of fresh crab meat for this recipe?

Yes, you can use canned crab meat as a convenient and cost-effective alternative to fresh crab meat. Canned crab meat can still provide a delicious flavor to your stuffed mushrooms. However, it’s important to drain and flake the meat thoroughly to remove any excess liquid before adding it to your stuffing mixture. Keep in mind that the taste and texture of fresh crab meat might be slightly more delicate and sweet compared to canned.

2. How can I prevent my stuffed mushrooms from becoming soggy?

To prevent your stuffed mushrooms from becoming soggy, follow these tips:

• Make sure to thoroughly wash and dry the mushrooms before using them. Excess moisture can contribute to sogginess.
• Avoid overstuffing the mushrooms with filling, as it may release too much moisture during baking.
• Bake the mushrooms at a high temperature (400°F as recommended) to help evaporate moisture quickly and create a nicely browned top.
• Consider adding a small amount of breadcrumbs or crushed crackers to the filling to help absorb any excess moisture.

3. Is there a gluten-free alternative to the crushed oyster crackers in the recipe?

Yes, for a gluten-free alternative to crushed oyster crackers, you can use gluten-free breadcrumbs or crushed gluten-free crackers. You can also opt for finely ground nuts, such as almonds or pecans, for a unique flavor and crunch. Just ensure that whatever alternative you choose complements the flavors of the crab and other ingredients.

4. Can I make crab stuffed mushrooms ahead of time?

Yes, you can prepare crab stuffed mushrooms ahead of time to make your meal preparation easier. You can assemble the mushrooms with the stuffing and then cover and refrigerate them for a few hours before you plan to bake them. If you want to prepare them more than a few hours in advance, it’s best to freeze them. Place the assembled, uncooked mushrooms on a baking sheet to freeze individually, and then transfer them to a freezer-safe container. When you’re ready to bake, you can cook them directly from frozen, adding a few extra minutes to the baking time.

Conclusion:

Creating crab stuffed mushrooms at home is a simple process that yields impressive results. With this recipe, you’ll enjoy the combination of juicy mushrooms, savory crab meat, and creamy cheese in every bite. Whether you’re hosting a dinner party or simply want to treat yourself, these mushrooms are a culinary delight that won’t disappoint.

📖 Recipe

CRAB STUFFED MUSHROOMS

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• Author: Isabella
• Total Time: 35 minutes
• Yield: Serves 6

Print Recipe

Description

Indulge in the ultimate appetizer with our Crab Stuffed Mushrooms recipe, perfectly blending savory crab meat with rich, melted cheese and a mix of finely chopped vegetables, all nestled in juicy mushroom caps. This elegant and easy-to-make dish is sure to impress guests at any gathering. Perfect for parties, special occasions, or a gourmet at-home dinner, it’s a delightful way to start any meal.

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Ingredients

1 lb mushrooms, cleaned and stems removed

2 Tbs unsalted butter

1/4 cup finely chopped celery

2 Tbs finely chopped onion

2 Tbs finely chopped red bell pepper

1/2 lb crab meat, finely chopped

2 cups crushed oyster crackers

1/2 cup shredded white cheddar cheese

1/2 tsp Old Bay seasoning

1/4 tsp garlic powder

1/4 tsp kosher salt

1/4 tsp pepper

1 egg, beaten well

1/2 cup water

6 slices white cheddar cheese

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Instructions

1. Preheat the oven to 400°F.
2. Wash and stem mushrooms. Chill caps in the refrigerator.
3. Melt butter and sauté celery, onion, and bell pepper for 2 minutes.
4. Chop half of the mushroom stems and add to the pan with sautéed vegetables.
5. Mix in crab, crushed crackers, shredded cheese, Old Bay, garlic powder, salt, pepper, egg, and water.
6. Fill mushroom caps with the mixture, top with a slice of cheese, and bake for 15 minutes or until cheese is browned.

Notes

For a gluten-free version, substitute crushed oyster crackers with gluten-free breadcrumbs.

Canned crab meat can be used as a substitute for fresh crab meat; ensure it’s drained well.

Mushrooms can be prepared ahead and refrigerated before baking for convenience.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizers
• Method: Baking
• Cuisine: American

Keywords: Crab Stuffed Mushrooms, Crab Appetizer, Stuffed Mushrooms Recipe, Elegant Appetizers, Party Snacks, Gourmet Mushrooms