These Crab-Stuffed Mushroom Caps work as either finger food, or as a side dish to a juicy, charred grilled ribeye – a kind-of surf and turf. The crab filling is light, fresh, and sweet. The Parmesan and breadcrumb provides the right finishing touch, crunchy, salty, and not too cheesy.
The Index page of this collection lists a few “Variations” pages. I hope that these pages provide inspiration, offering variations on different themes. This Crab-Stuffed Mushroom Caps recipe is featured on the Stuffed Mushroom Variations page, along with some other stuffed mushroom variations. Check it out!
Mushrooms alone bring so much complexity to any dish, but when you stuff them, they’re no longer just a background, umami component or a textural element to your meal. They can be appetizers, sides to more hearty fare, or even the main dish.
Crab-Stuffed Mushroom Caps
Ingredients
- 24 ounces large capped mushrooms
- 2 scallions
- 1 clove garlic
- 2 T red bell pepper
- 1/2 cup Parmesan cheese (divided)
- 1/4 cup breadcrumbs
- 1/2 cup cream cheese
- 1 T mayo
- 1 T lemon juice
- 1/2 t Old Bay Seasoning
- 1/2 t salt
- 1/4 t black pepper
- 8 ounces crab meat
Instructions
- Preheat the oven and prep the mushrooms – Preheat the oven to 425℉, convection bake setting. Brush off the mushrooms and remove the stems. Rub the mushroom caps with olive oil and place the mushroom caps, gill-side up, on a lined baking tray. Sprinkle with a bit of salt, and bake for 10 minutes. Pull the mushrooms out of the oven, and pour out the liquid that has pooled in the caps. You can discard the liquid or save it to add to vegetable stock.
- Prep the vegetables and the bread crumb topping – Mince the scallions and garlic. Mince the red bell pepper. Mix 1/4 cup of the Parmesan with the breadcrumbs.
- Make the filling – Mix the cream cheese, mayo, lemon juice, scallions, bell pepper, garlic, Old Bay, salt, pepper, and remaining 1/4 cup of Parmesan. Gently fold in the crab meat.
- Assemble and bake – Spoon a dollop of filling on each mushroom cap, then top with the Parmesan bread crumb mixture. Bake for 10 minutes or so, until the breadcrumb mixture is toasted and the stuffed mushrooms are warmed through.
Have one – they disappear quickly!
FYI – I used to buy the hand-picked crab in the can from the case in the seafood department of my grocery store, but I’ve found that the canned crabmeat in the center isles works just as well in this recipe, at one quarter the cost! Just be sure to drain it thoroughly. It’s worth it to keep a couple of cans in your pantry, in case you have surprise guests – the rest of the ingredients you probably already have on hand.
Can’t wait to try this! Love crab and mushrooms! I’ll let you know how this works out – for me – I don’t have your skills but I think I can make this as an appetizer for Thanksgiving (24 count is perfect for us!). Take care Melin – my best to Ron!
Hi Terry – I hope they turn out for you! I try to make the instructions super clear, but if you have any questions or suggestions, please let me know. I really appreciate constructive feedback. 🙂 Miss you…
Melin is the queen of mushrooms!
If only! 🙂