Fast Easy Crab Stuffed Mushrooms Recipes

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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

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.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g

FAST & EASY CRAB STUFFED MUSHROOMS



Fast & Easy Crab Stuffed Mushrooms image

Make and share this Fast & Easy Crab Stuffed Mushrooms recipe from Food.com.

Provided by Winter

Categories     Crab

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 -2 can crabmeat (or the faux crab)
1 box chicken stuffing mix
mushroom stems, chopped
1/4 cup shallot, chopped fine
1 teaspoon butter
1/4 cup water chestnut, chopped
minced garlic
2 teaspoons butter
fresh parmesan cheese, shredded not powdered
2 packages medium sized fresh mushrooms

Steps:

  • Wash mushrooms& remove stems.
  • Brush caps with melted butter& place upside-down in a buttered baking dish.
  • Chop stems and set aside.
  • Drain crabmeat, remove any undesirable elements.
  • Flake crabmeat so it goes a long way.
  • In a saucepan, melt 1 T.
  • of butter.
  • Add garlic, shallots& mushroom stems.
  • Heat until shallots turn transparent.
  • Leave shallots& mushrooms in the saucepan and Prepare Stovetop stuffing mix according to the directions& add water chestnuts.
  • When stuffing is done, add crabmeat.
  • Mix well.
  • Top mushrooms with crabmeat mixture.
  • Sprinkle mushrooms with parmesan cheese and drizzle melted butter onto each.
  • Bake in a 375° oven for 15 minutes until cheese is melted and has turned golden.
  • Crab Mixture can be prepared ahead of time and refrigerated.

Nutrition Facts : Calories 102.6, Fat 2.3, SaturatedFat 1.1, Cholesterol 3.8, Sodium 283.9, Carbohydrate 18.1, Fiber 3.2, Sugar 1.2, Protein 2.3

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

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.

EASY & DELICIOUS CRAB STUFFED MUSHROOMS



Easy & Delicious Crab Stuffed Mushrooms image

This is a delicious,cheap,easy and you can prepare this ahead of time... AWESOME . When we get our limit for the day, and have extra after the feast, I prepare this (either the 'stuffing' or the stuffed mushrooms) easily. Set it in the fridge overnight. It's super simple/cheap (requirements) and very impressive. If you can get out and catch your own crab..it makes this a very cheap dish.

Provided by Corilayn

Categories     Crab

Time 25m

Yield 24-36 appetizers, 4-6 serving(s)

Number Of Ingredients 11

24 -36 white button mushrooms, depending on the size
1/2 cup green onion, finely chopped
2 teaspoons garlic, minced
1 teaspoon Club House parmesan and herbs
1/3 margarine
1/3 cup cream cheese
1 teaspoon pepper
1 1/2 cups crab
1/2 cup parmesan cheese
1/2 cup mushroom, from the stems (optional)
1/2 cup dried breadcrumbs

Steps:

  • Wash and take the stems out of the mushrooms,set aside.
  • Combine green onions,garlic,margarine,cream cheese, and seasoning in a bowl and microwave on high for 1 min, stir, microwave again for 1 minute.
  • Stir and add crab, mushrooms and parmesan.
  • At this point, the mixture should be fairly thick,(and not too buttery, you'll be able to tell if you see it on the edges of the bowl -- if you see 'too much' add some bread crumbs for a better outcome) You want a thick porridge like consistency at this point.
  • You could now store this mixture or if you had stuffed the mushrooms -- they can be refrigerated and heated and served the next day.
  • Stuff mushroom caps and top with additional sprinkle of bread crumbs and/or cheese, if desired.
  • Heat at 375 for 10-20 mins, or until bubbling hot.
  • Let rest for about 5-10 mins coz the fillings are gonna be HOT!
  • The reason this recipe is so easy is because steps can be done ahead of time and it's still turns out delicious every single time we do this. Oh -- and it's SOOOO versatile -- got one ingredient but not other? -- change it -- it's still great :).

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.

FAVORITE CRAB-STUFFED MUSHROOMS



Favorite Crab-Stuffed Mushrooms image

When my brother arrives at family gatherings, the first thing he asks is whether or not I brought this appetizer!

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 dozen.

Number Of Ingredients 13

3 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup milk
2 slices bread, crusts removed and cubed
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
48 whole medium mushrooms
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
Paprika

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.

Nutrition Facts :

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