Crab Stuffed Mushrooms Recipes

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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).

SAVORY CRAB STUFFED MUSHROOMS



Savory Crab Stuffed Mushrooms image

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

Provided by lavaun

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 8

Number Of Ingredients 11

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
½ cup soft bread crumbs
1 egg, beaten
½ teaspoon dried dill weed
¾ cup shredded Monterey Jack cheese, divided
¼ cup dry white wine
Calories176.4 calories
Carbohydrate7.3 g
Cholesterol64.6 mg
Fat11.8 g
Fiber0.9 g
Protein9.8 g
SaturatedFat6.9 g
Sodium233.3 mg
Sugar1.5 g

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.

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

"Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining," suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1 medium tomato, seeded and diced
1/2 cup soft bread crumbs
2 tablespoons mayonnaise
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
Dash cayenne pepper
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
30 medium fresh mushrooms
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese
Calories 24 calories
Fat1g fat (0 saturated fat)
Cholesterol6mg cholesterol
Sodium72mg sodium
Carbohydrate1g carbohydrate (0 sugars
Fiber0 fiber)
Protein2g protein.

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside., Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake until mushrooms are tender and filling is lightly browned, 15-20 minutes.

CRAB STUFFED MUSHROOMS III



Crab Stuffed Mushrooms III image

These are a favorite in our family. Mushroom caps are stuffed with a rich crabmeat filling and baked.

Provided by MS.CHEF

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 20

Number Of Ingredients 13

60 mushrooms
1 lemon, juiced
1 quart water
½ cup chopped onions
½ cup chopped celery
1 tablespoon sour cream
½ cup cream cheese, softened
2 tablespoons dry bread crumbs
1 teaspoon lemon juice
⅛ teaspoon garlic powder
¼ teaspoon salt
¾ cup crabmeat
2 tablespoons paprika
Calories46.7 calories
Carbohydrate3.9 g
Cholesterol11.2 mg
Fat2.6 g
Fiber1.2 g
Protein3.5 g
SaturatedFat1.4 g
Sodium75.5 mg
Sugar1.3 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse the mushrooms. Remove and discard stems. Place mushroom caps in a large bowl. Cover with lemon juice.
  • In a medium saucepan, boil the water. Pour the water over the mushroom caps. Drain after 1 minute and pat dry.
  • Using a blender or food processor, thoroughly blend the onions, celery, sour cream, cream cheese, bread crumbs, lemon juice, garlic powder and salt. Transfer the mixture to a medium bowl and gently mix in the crabmeat by hand.
  • Fill the mushroom caps with the blended mixture. Top each cap with a dash of paprika.
  • Bake in the preheated oven 7 to 10 minutes, until lightly brown.

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
Calories 51 calories
Fat4g fat (1g saturated fat)
Cholesterol10mg cholesterol
Sodium81mg sodium
Carbohydrate2g carbohydrate (0 sugars
Fiber0 fiber)
Protein3g protein.

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 STUFFED MUSHROOMS II



Crab Stuffed Mushrooms II image

The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.

Provided by Kimber

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 35m

Yield 20

Number Of Ingredients 9

1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon-style mustard
6 ½ ounces crabmeat
¼ cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Calories51.6 calories
Carbohydrate1.6 g
Cholesterol18.3 mg
Fat3.7 g
Fiber0.3 g
Protein3.4 g
SaturatedFat2.2 g
Sodium109.8 mg
Sugar0.5 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
  • In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
  • Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

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
Calories167.1 calories
Carbohydrate4.2 g
Cholesterol39.2 mg
Fat12.1 g
Fiber1.2 g
Protein11.7 g
SaturatedFat2.6 g
Sodium274.6 mg
Sugar1.7 g

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

PERFECT CRAB-STUFFED MUSHROOMS



Perfect Crab-Stuffed Mushrooms image

These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Provided by Lisa Felton Nash

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine
Calories329.1 calories
Carbohydrate11.1 g
Cholesterol111.5 mg
Fat25.4 g
Fiber1.6 g
Protein14.5 g
SaturatedFat15.3 g
Sodium381.2 mg
Sugar2.7 g

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.

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