Crab Stuffed Mushrooms
Crab Stuffed Mushrooms
We used baby portobello mushrooms.
We used the stems from the mushrooms as part of our stuffing mixture. We also added:
1 cup diced onions
1/2 cup chopped parsley
3/4 cup grated swiss cheese
1/2 cup panko breading
8 oz lump crab meat
Saute the onion, mushroom stems and parsley and cool.
Add crab, cheese and panko
Season with salt, pepper and old bay seasoning
Top with grated parmesan cheese
Bake at 350 degrees for 20 minutes on the top rack of the oven.
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Cream Cheese And Crab Stuffed Mushrooms
Recipe Video 91
Hey Friends, In this video, I am sharing my recipe for the most AMAZING crab and cream cheese stuffed mushrooms. Appetizer, side dish or snack, these little beauties will melt in your mouth. Be sure to subscribe! See ya soon!
Crab Stuffed Mushrooms - Easy Appetizer Recipe
Crab Stuffed Mushrooms
This is an easy recipe that can be served as an appetizer or as as mini meal if you add a salad. Use real crab meat for the best flavor.
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PRINTABLE RECIPE:
INGREDIENTS - Crab Stuffed Mushrooms
18 large white mushroom, stems removed and wiped clean
2 tablespoon olive oil
1 garlic clove, minced
1 tablespoon yellow onion, finely chopped
1 cup fresh crabmeat
1/2 cup dry bread crumbs
1 tablespoon Italian parsley, minced
1 teaspoon tarragon, minced
1/4 teaspoon paprika
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 egg lightly beaten
1/4 cup unsalted butter, melted
1/2 cup Parmesan cheese, grated
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Crab Stuffed Portobello Mushrooms
Crab Stuffed Portobello Mushrooms
We used 3 large portobello mushrooms for this recipe, but you can easily make 6 servings if you do not pack them as tight as we did.
Recipe:
Ingredients:
3-6 each- large portobello mushrooms
12 oz- lump crab meat
1/4 cup- diced white onions
1/4 cup- chopped scallion
1/4 cup- gruyere cheese (grated)
1/2 cup mozzarella cheese (grated)
1/4 cup- panko breadcrumbs
2 TBSP- chopped parsley
4 TBSP- olive oil (divided)
1 tsp- old bay seasoning
As needed- cracked black pepper
Method:
Remove the stems of each mushroom by carefully adding pressure to each side and loosening, the stems will pop out. You may also use a knife.
Trim the mushroom edges with a knife or scissors.
If you desire, you may remove the gills for additional internal surface, this is not required. to remove the gills, scrape with a spoon until they are removed.
Chop the stems and set aside for your filling.
Fine dice 1/4 cup of onions.
Add the mushroom stems and onions to a sauté pan with 1 TBSP olive oil, cook over medium heat until onions are translucent, cool completely.
Coat each mushroom with 1 TBSP of olive oil, tops and bottoms.
Pre cook the mushrooms at 325F for about 15 minutes. This will begin to remove any moisture.
In a mixing bowl, add crab, cooled mushroom stems with onions, chopped scallions, gruyere cheese, half of the mozzarella, old bay seasoning, parsley, panko breadcrumbs and pepper.
Place a layer of mozzarella on each mushroom. Save just a bit for garnish.
Divide the crab mixture on each mushroom and bake at 325 for about 15 minutes.
Remove the mushrooms and top with mozzarella cheese and broil for 5 minutes to brown the cheese.
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Crab Stuffed Mushrooms - NO BREADING OR FILLER (Low Carb Recipe)
Crab Stuffed Mushrooms! Big chunks of Chesapeake Bay Jumbo Lump Blue Crab meat perfectly blended and cooked in butter and stuff into cremini mushroom caps then baked to golden brown perfection. There is no filler or breading in these which makes these low carb and a perfect part of a low carb, keto and gluten free diet!
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Broken Reality Kevin MacLeod (incompetech.com)
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Crab Stuffed Mushrooms
Crab stuffed mushrooms. Chef Frank shows you how to make this easy, delicious Md. style appetizer.
INGREDIENTS....makes 12-15 pieces
1/2 pound Blue crabmeat
1 TBSP freshly chopped parsley
3/4 cups mayo
1/2 tsp celery salt
1 1/2 tsp fresh lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 t sp black pepper
12 white button mushrooms
1/2 tsp Old Bay
RECIPE
1. Gently squeeze crabmeat, removing the excess water.
2. Combine mayo, lemon juice, celery salt, mustard, Worcestershire and black pepper to make imperial sauce.
3. Add 1/2 tsp Old Bay.
3. Add parsley to crabmeat.
4. Gradually add enough sauce to coat the crab meat, however it should not be swimming in sauce.
5. Remove stems to form mushroom cap.
6. Gently stuff mushrooms with crab.
7. Top with bread crumbs and sprinkle with Old Bay.
8. Add 1 tsp fresh lemon juice and 1 tsp butter to casserole dish.
9. Bake for about 12 minutes at 400 degrees