Crab Stuffed Mushrooms
By Sue Lau | Palatable Pastime
It’s time for the November edition of #FishFridayFoodies and for this month the topic is fish or seafood with stuffing. I decided to post my recipe for Crab Stuffed Mushrooms since I have already posted recipes for stuffed shrimp and stuffed fish:
And while I might have posted a simple stuffed crab recipe, I lie to do those from whole crab (which is a bit more difficult) and I also have posted a recipe for crab cakes, which is a lot like stuffed crab (minus the shell). I thought it might be nice to have an appetizer, especially with holiday parties and entertaining coming up, and I haven’t made stuffed mushrooms in awhile (I probably have more recipes for those flying around on the internet than actually posted here, but still.,.)
The crab cakes recipe also included my signature tartar sauce so you might want to pin that for everyday usage for any kind of fish or seafood you have.
These mushrooms are very easy to put together and bake so you can even make these if you are short on time.
Make sure you can back tomorrow when I share my recipe for Butternut Squash soup with #SoupSwappers as we join up to share recipes for French Soups. This one is perfect for autumn and holiday entertaining, and you can even easily make it ahead and reheat for your Thanksgiving dinner.
Crab Stuffed Mushrooms
- 12 ounces stuffing size crimini mushrooms or brown mushrooms (about 12)
- 3 ounces cream cheese, cubed
- 1 6-ounce can crabmeat, drained and picked over
- 1.6 ounces crushed Ritz crackers (one small sleeve, about 13 crackers)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 1 teaspoon lemon juice
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 375°F.
- Brush mushrooms clean; use a tomato shark or small knife to cut out the stem (save stems in a freezer bag for making stock or discard).
- Divide cream cheese into twelve cubes and press into the cavity.
- Put the crabmeat, crushed crackers, garlic powder and salt in a bowl; toss to mix then drizzle with melted butter and lemon juice (I stir those together) and toss until evenly coated.
- Press mixture onto tops of mushrooms, somewhere around a tablespoon per mushroom.
- Place mushrooms on a baking sheet and sprinkle with cheese.
- Bake for 35 minutes.
- Serve hot with pieces of lemon if you like.
From the kitchen of palatablepastime.com
Fish Friday Foodies
“Fish or Seafood with Stuffing”
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