CRAB CAKE STUFFED MUSHROOMS

mini crab cakes take stuffed mushrooms to the next level.

Time: 50 minutes

Steps:

• preheat oven to 425f
• spray a 9x13-inch glass baking dish with cooking spray
• wipe mushrooms with a damp paper towel to clean
• remove stems , set aside caps and chop stems to add to filling
• in a medium bowl , mix crabmeat , chopped mushroom stems , onion , dry mustard , 1 cup parmesan cheese , bread crumb , parsley , cayenne , black pepper , and 1 / 4 teaspoon garlic salt
• mix well and then stir in egg and mayonnaise
• use a small cookie scoop to mound filling onto each mushroom cap
• slightly flatten out the top of the crab mixture to form a crab cake on the top of the mushroom cap
• in a small mixing bowl , stir remaining 1 / 4 teaspoon garlic salt into melted butter and drizzle over the filled mushrooms
• mound a generous portion of the shredded parmesan cheese on top of each filled mushroom
• bake in a preheated oven for 20 minutes
• serve hot garnished with chopped chives and a squeeze of lemon
• cooks

CRAB CAKE STUFFED MUSHROOMS

These tender mushrooms with their crispy golden topping are always popular at parties! The crab filling is a delicious special occasion treat. Serve them while they're warm. -Nancy Aiello, Bloomery, West Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Steps:

• Remove stems from mushrooms (discard stems or save for another use); set caps aside., In a small bowl, combine the crab, mayonnaise, bread crumbs, cheese and garlic. Stuff into mushroom caps. Place on a greased baking sheet., Bake at 400° until mushrooms are tender, 20-25 minutes. If desired, sprinkle with parsley.

CRAB CAKE-STUFFED PORTOBELLOS

Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. -Jennifer Coduto, Kent, Ohio

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 6 servings.

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

CRAB STUFFED MUSHROOMS

This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.

Recipe From allrecipes.com

Provided by Wilma Scott

Time 40m

Yield 6

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
• Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
• Bake for 15 minutes. Remove from oven, and serve immediately

SAVORY CRAB STUFFED MUSHROOMS

Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges.

Recipe From allrecipes.com

Provided by lavaun

Time 45m

Yield 8

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
• Remove stems from mushrooms. Set aside caps. Finely chop stems.
• Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
• Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
• Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

CRAB STUFFED MUSHROOMS

I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!

Recipe From food.com

Provided by Diane in Nebraska

Time 55m

Yield 24 mushrooms

Steps:

• Spray a 9x12-inch glass baking dish with cooking spray.
• Use an additional baking dish if needed.
• Drizzle olive oil or butter in the bottom of the baking dish.
• Wipe mushrooms with a damp paper towel to clean.
• Remove stems, set aside caps and chop stems to add to filling.
• In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and mayonnaise.
• Use a small cookie scoop to mound filling onto each mushroom cap.
• Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
• Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
• Bake for 20 to 25 minutes at 425°F.
• Best served hot.
• Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

CRAB CAKE-STUFFED PORTOBELLOS

Make and share this Crab Cake-Stuffed Portobellos recipe from Food.com.

Recipe From food.com

Provided by ratherbeswimmin

Time 50m

Yield 6 serving(s)

Steps:

• Remove stems from mushrooms; may remove gills or leave them; set caps aside.
• In a small skillet, saute onion in 1 tablespoon oil until tender.
• In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
• Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
• Sprinkle with paprika and remaining cheese.
• Place in a greased 15 in x 10 in x 1 in baking dish.
• Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.