Crab Stuffed Mushrooms
Crab Stuffed Mushrooms are a delightful appetizer combining rich crab meat with earthy mushrooms, perfect for any gathering.
Ingredients
Mushroom Preparation
- 24 ounces white button mushrooms Cleaned and destemmed
Filling
- 12 ounces drained canned crab meat Ensure it's well-drained to avoid excess liquid
- 1 tablespoon unsalted butter For sautéing shallots and garlic
- 1 tablespoon minced garlic
- ¼ cup minced shallot
- 8 ounces cream cheese Softened
- 1 egg yolk
- 1 tablespoon minced fresh parsley Adds freshness to the filling
- ½ teaspoon paprika Adjust based on heat preference
- ¼ teaspoon salt
- 1 cup grated parmesan For added flavor
- 1 cup plain panko bread crumbs Adds crunch to the topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and either grease a sheet pan or line it with parchment paper.
- Clean and destem the mushrooms, discarding the stems or reserving them for a separate recipe. Place the mushrooms bottom up on the sheet pan.
- In a small skillet, melt butter over medium heat, add minced shallot and garlic, and cook for 1-2 minutes until shallots are pale. Remove from heat.
- In a large bowl, beat the cream cheese until smooth.
- Add the egg yolk, parsley, paprika, and salt to the cream cheese and beat until combined.
- Mix in the crab meat, grated parmesan, and shallot mixture until well combined.
- Stir in the panko bread crumbs. Transfer the mixture to a ziplock bag and snip off the end.
- Squeeze the crab mixture into the centers of the mushrooms, letting it mound on top.
- Bake for about 25 minutes, or until the tops begin to brown. Serve warm.
Notes
Serve warm with lemon wedges and a sprinkle of extra parsley. Consider adding a dipping sauce like tartar sauce or aioli. Store leftovers in an airtight container in the refrigerator for 3-4 days, reheating in the oven at 350°F for 10-15 minutes.