Easy to bake mushrooms stuffed with crab and cheese make a perfect holiday party appetizer.
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
Ingredients:
- 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
Method:
- 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”
Be sure to check out the other Fish Friday Foodies Bloggers this month!
Click on the hop link button to be transported to the other recipes:
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
I love stuffed mushrooms and never think to make them. Thanks for the nudge.
I go through phases with them–I will make tons of different kinds, then lay off for awhile. But I am like that with most things- sort of seasonal eating. Both of us are starting to crave Cajun and Creole here—> good thing to be early for February, right? We’ll be eating gumbo and jambalaya until we fall over, then lay off for months on end. LOL!
Do you think you can stuff these stick in fridge and bake later the same day What are they like room temperature?
I think they would be okay- the crumb would heat up quick and there isn’t so much cheese that it wouldn’t heat. Could probably freeze them too and bake off but I haven’t tested the time needed on that, but longer than the 35 mins.
I always forget about stuffed mushrooms, and they are always such a huge hit when I do make them. These look extra delicious with the Parmesan. Thanks for the nudge!
Yum, this may be making an appearance at one of my Tapas Nights. Love stuffed mushrooms and hello, crab stuffed? Heaven.
Stuffed mushrooms are the best! I usually make mine with ground pork but now I’m going to have to try crab. Fabulous, Sue!
I think I might make these for me and my husband for our quiet New Years Eve dinner. Thanks for sharing!!! I just got a pressure cooker, so I’m going to use that to make short ribs and thought crab stuffed mushrooms would be a nice accompaniment. Happy new year!!!
Hope you enjoy and that your New Year is the best! ~s
I did end up making them and they were the highlight of our dinner!!!
Glad you enjoyed! I always love crab foods.