Crab Salsa Stuffed Mushrooms Recipes

PERFECT CRAB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

CRAB STUFFED MUSHROOMS

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

CRISPY CRAB STUFFED MUSHROOMS

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.

SIMPLY THE BEST CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F.
• Melt butter in a medium skillet over medium heat and sauté onion and celery until soft. Add wine, seasonings, lemon juice and crabmeat; simmer about 3 minutes.
• Add cream and shredded cheese; cook until cheese melts. Add breadcrumbs and stir well.
• Spoon mixture into mushroom caps and top with slices of cheese.
• Bake 12-15 minutes or until cheese is lightly browned.

SPICY CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees.
• Place mushroom caps on a baking sheet lined with parchment paper.
• In a large bowl, mix together crabmeat, garlic, jalapenos, pepper jack cheese, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmesan cheese.
• Place a heaping tablespoon into the cap of each mushroom.
• Bake the mushroom caps for 30 minutes.

CRAB STUFFED MUSHROOMS

Steps:

• Remove and chop mushroom stems; set the mushroom caps aside.
• Melt 3 tablespoons of butter in a large skillet add the chopped mushroom stems, onion, and garlic. Sauté 3 to 5 minutes or until tender. Stir in bread crumbs and next 7 ingredients until mixture is well blended. Gently stir in crabmeat.
• Spoon crabmeat mixture evenly into mushroom caps. Place on rack in a broiler pan. Drizzle with melted butter.
• Bake at 350°F for 20 minutes. Serve hot.

BUTTON MUSHROOMS STUFFED WITH CRAB AND SHRIMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
• Prepare mushrooms: Stem button mushrooms and mince stems; reserve 1/4 cup minced stems for filling. Set aside.
• Heat oil and butter in a small pan over medium heat. Saute onion, celery, bell pepper, wine, 1/3 teaspoon seafood seasoning, and 1/3 teaspoon dill in the hot pan until vegetables are soft, 5 to 7 minutes. Remove from heat and transfer to a bowl; let cool slightly, about 5 minutes.
• Stir crabmeat, shrimp, and crushed crackers into the vegetable filling mixture. Generously stuff each stemmed mushroom with filling mixture. Place mushrooms into the prepared casserole dishes.
• Combine melted butter, garlic, wine, and lemon juice for scampi sauce in small bowl. Pour 1/2 of the sauce over the mushrooms; reserve remaining sauce.
• Bake in the preheated oven for 20 minutes. Pour remaining scampi sauce over mushrooms. Increase oven temperature to 365 degrees F (185 degrees C). Bake for an additional 15 minutes.
• Top each mushroom with small amounts of Cheddar and mozzarella cheeses. Return to the oven and bake until cheeses are melted, 5 to 7 minutes.

FAVORITE CRAB-STUFFED MUSHROOMS

Steps:

• In a large saucepan, melt 1 tablespoon butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the bread cubes, Worcestershire sauce and onion. , Remove from the heat; cool to room temperature. Stir in the mayonnaise, lemon juice, salt and pepper; set aside. Remove and chop the mushroom stems; set caps aside. , In a large skillet, saute chopped mushrooms and crab in the remaining butter. Using a slotted spoon, transfer to sauce. Stuff 1 tablespoonful crab mixture into each mushroom cap. , Place on a greased baking sheet; sprinkle with paprika. Bake at 400° for 25-30 minutes or until mushrooms are tender.

STUFFED MUSHROOMS WITH CRAB

Steps:

• Clean and stem mushrooms.
• Chop stems and sautee with minced onion and garlic salt in 2 tsp butter.
• Mix bread crumbs with butter to moisten.
• Mix in crab meat and stem mix.
• Fold together.
• Stuff mushrooms.
• Bake 25-30 minutes at 350 degrees.

CREOLE CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
• Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
• Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
• Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
• Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

CRAB STUFFED MUSHROOMS WITH GARLIC & HORSERADISH

Steps:

• Wash mushrooms, pat dry, remove stems and set aside.
• In a small bowl combine scallions and butter and microwave on high for 2 minutes.
• Stir in crabmeat, parsley, horseradish, garlic and hot pepper sauce, stirring well.
• Place half the mushrooms gill side up on a plate and fill each cap with crab mixture.
• Microwave on high 3-4 minutes, turning plate once.
• Remove mushrooms to a serving plate.
• Repeat this process with the remaining mushrooms.
• Let stand 2-3 minutes before serving.
• Sprinkle with red pepper to garnish.