Crab Cake Stuffed Mushrooms Recipes

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CRAB CAKE-STUFFED PORTOBELLOS



Crab Cake-Stuffed Portobellos image

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

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tablespoons olive oil, divided
1 package (8 ounces) cream cheese, softened
1 large egg
1/2 cup seasoned bread crumbs
1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
1 teaspoon seafood seasoning
2 cans (6-1/2 ounces each) lump crabmeat, drained
1/4 teaspoon paprika

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.

Nutrition Facts :

CRAB STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

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.

Provided by Wilma Scott

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground savory
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika

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

Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g

CRAB CAKE STUFFED MUSHROOMS



Crab Cake Stuffed Mushrooms image

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

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 7

18 medium fresh mushrooms
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/3 cup mayonnaise
3 tablespoons seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CRISPY CRAB STUFFED MUSHROOMS



Crispy Crab Stuffed Mushrooms image

Provided by Food Network Kitchen

Yield 24 stuffed mushrooms

Number Of Ingredients 0

Steps:

  • Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
  • Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
  • Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
  • Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.

CRAB STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

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

Provided by Diane in Nebraska

Categories     Crab

Time 55m

Yield 24 mushrooms

Number Of Ingredients 16

1/4 cup olive oil or 1/4 cup melted butter
24 large white mushrooms
12 ounces flaked crabmeat
4 tablespoons finely chopped onions
1 teaspoon dry mustard
1 cup shredded parmesan cheese
1 cup soft breadcrumbs or 1/2 cup dry breadcrumbs
2 teaspoons parsley, chopped
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/8 teaspoon garlic salt
1 egg, beaten
3 tablespoons mayonnaise
1/2 cup melted butter
1/4 teaspoon garlic salt
2 cups shredded parmesan cheese

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-STUFFED MUSHROOM BAKE



Crab-Stuffed Mushroom Bake image

This recipe came from Southern Living Magazine years ago.....make copies of it to take with you wherever you serve it! They will ask for it

Provided by WildlifeDi

Categories     Crab

Yield 6 serving(s)

Number Of Ingredients 9

12 large mushrooms or 18 medium mushrooms
2 tablespoons salad oil
1 (6 ounce) package frozen crabmeat, thawed and drained (or use fresh..I do)
1 egg, lightly beaten
2 tablespoons mayonnaise
2 tablespoons onions, finely chopped
1 teaspoon lemon juice
1/2 cup soft breadcrumbs, divided equally
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

  • Gently rinse mushrooms, and pat dry.
  • Remove stems.
  • Brush caps with salad oil, and place upright in a buttered baking dish.
  • Combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs.
  • Stuff the caps with the mixture. Combine the remaining 1/4 cup breadcrumbs with the melted butter.
  • Sprinkle over crab mixture. Bake at 375 for 15 minutes.
  • They should be a golden brown on the breadcrumb/butter topping.
  • Serve immediately.
  • Also, caution when they are served.
  • There will be juice in the cap under the mixture which will be VERY hot.

Nutrition Facts : Calories 151, Fat 11.4, SaturatedFat 3.7, Cholesterol 64.5, Sodium 185.2, Carbohydrate 5, Fiber 0.6, Sugar 1.6, Protein 8

BAKED STUFFED MUSHROOMS WITH CRAB



Baked Stuffed Mushrooms with Crab image

Categories     Mushroom     Mustard     Shellfish     Bake     Cocktail Party     Mayonnaise     Crab     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 large eggs
1 heaping tablespoon plus 1 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pound crabmeat
1/4 cup dry breadcrumbs
24 large mushrooms (each about 2 inches across), stems removed
2 tablespoons half and half
1 teaspoon crab boil seasoning*

Steps:

  • Butter 10x15-inch baking dish. Combine 1 egg, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire sauce, and 1/4 teaspoon salt in medium bowl; whisk to blend. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently.
  • Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake until mushrooms begin to release juices, about 18 minutes.
  • Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice, and half and half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning. Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes. Serve hot.
  • Crab boil is a seafood seasoning mixture sold at specialty foods stores and in the seafood section of supermarkets.

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