When you’re in need of an elegant yet easy-to-make appetizer, crab-stuffed mushrooms are a go-to choice. This appetizer recipe combines the earthy flavor of mushrooms with a creamy, savory crab filling, creating a delightful bite-sized treat. Perfect for dinner parties, holiday gatherings, or a simple indulgence, these stuffed mushrooms are sure to impress.
Why You’ll Love This Crab-Stuffed Mushrooms Recipe
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Simple Preparation: With straightforward steps and common ingredients, this recipe is accessible to cooks of all levels.
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Flavorful Filling: The combination of crabmeat, herbs, and Parmesan cheese offers a rich and satisfying taste.
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Versatile Appetizer: Suitable for various occasions, from casual get-togethers to formal events.
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Make-Ahead Friendly: Prepare the filling in advance to save time when entertaining.
Ingredients
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7 oz (200 g) canned crabmeat, rinsed
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5 green onions, thinly sliced
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¼ tsp (0.5 g) dried thyme
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¼ tsp (0.5 g) dried oregano
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¼ tsp (0.5 g) ground savory
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Ground black pepper, to taste
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¼ cup (25 g) grated Parmesan cheese
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⅓ cup (80 ml) mayonnaise
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1 lb (450 g) fresh mushrooms (about 2 inches/5 cm across)
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3 tbsp (18 g) grated Parmesan cheese
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¼ tsp (0.5 g) paprika
Instructions
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Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
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Prepare Mushrooms: Gently clean the mushrooms with a damp towel. Remove and finely chop the stems; set the caps aside.
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Make Filling: In a medium bowl, combine the crabmeat, green onions, chopped mushroom stems, thyme, oregano, savory, black pepper, ¼ cup Parmesan cheese, and mayonnaise. Mix until well combined.
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Stuff Mushrooms: Spoon the crab mixture generously into each mushroom cap, slightly mounding it on top.
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Top and Bake: Arrange the stuffed mushrooms on the prepared baking sheet. Sprinkle the tops with the remaining 3 tablespoons of Parmesan cheese and paprika. Bake for 15 minutes or until golden and bubbly.
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Serve: Allow the mushrooms to cool for a couple of minutes before serving.
Cooking Tips
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Mushroom Selection: Choose mushrooms that are about 2 inches in diameter for the perfect bite-sized appetizer.
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Crabmeat Options: While canned crabmeat is convenient, fresh or lump crabmeat can elevate the flavor.
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Herb Variations: Feel free to experiment with different herbs like parsley or dill to suit your taste preferences.
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Cheese Alternatives: Substitute Parmesan with other cheeses like Gruyère or cheddar for a different flavor profile.
Serving Suggestions
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Garnish: Sprinkle chopped fresh parsley or chives over the baked mushrooms for a pop of color and freshness.
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Accompaniments: Serve alongside a crisp white wine or sparkling beverage to complement the rich flavors.
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Presentation: Arrange on a platter with lemon wedges for an added touch of elegance.
Storage and Reheating
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Refrigeration: Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
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Reheating: To maintain the texture, reheat in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it may make the mushrooms soggy.
FAQs
Can I make these ahead of time?
Yes, you can prepare the filling and stuff the mushrooms a day in advance. Store them covered in the refrigerator and bake just before serving.
Can I freeze crab-stuffed mushrooms?
It’s not recommended to freeze them, as the texture of the mushrooms and filling may change upon thawing.
What can I use instead of mayonnaise?
Sour cream or cream cheese can be used as alternatives, though they will slightly alter the flavor and texture.
In summary, these crab-stuffed mushrooms are a delightful seafood starter that combines simplicity with sophistication. Whether you’re hosting a party or treating yourself, this appetizer recipe is sure to please. The blend of savory crab filling and tender mushrooms creates a harmonious bite that’s both satisfying and elegant
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Crab-Stuffed Mushrooms: A Crowd-Pleasing Seafood Starter
- Total Time: 30 minutes
- Yield: Serves 6 to 8 as an appetizer 1x
Description
Crab-stuffed mushrooms are a sophisticated yet easy-to-make appetizer, featuring tender mushroom caps filled with a creamy crab mixture seasoned with herbs and Parmesan. They’re ideal for dinner parties, holidays, or anytime you want a flavorful seafood bite that wows every guest.
Ingredients
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7 oz (200 g) canned crabmeat, rinsed
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5 green onions, thinly sliced
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¼ tsp (0.5 g) dried thyme
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¼ tsp (0.5 g) dried oregano
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¼ tsp (0.5 g) ground savory
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Ground black pepper, to taste
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¼ cup (25 g) grated Parmesan cheese
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⅓ cup (80 ml) mayonnaise
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1 lb (450 g) fresh mushrooms (about 2 inches across)
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3 tbsp (18 g) grated Parmesan cheese (for topping)
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¼ tsp (0.5 g) paprika
Instructions
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Preheat Oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
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Prepare Mushrooms: Clean mushrooms with a damp towel. Remove stems, chop finely, and set caps aside.
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Make Filling: In a bowl, mix crabmeat, green onions, chopped mushroom stems, thyme, oregano, savory, black pepper, ¼ cup Parmesan, and mayonnaise until well combined.
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Stuff Mushrooms: Spoon crab mixture into each mushroom cap, mounding slightly.
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Top and Bake: Arrange stuffed mushrooms on the baking sheet. Sprinkle with remaining Parmesan and paprika. Bake for 15 minutes or until tops are golden and bubbly.
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Serve: Let cool for 2 minutes, then serve warm.
Notes
Use mushrooms around 2 inches wide for easy-to-eat portions.
Fresh or lump crabmeat adds extra flavor if available.
Try parsley or dill instead of thyme/oregano for variety.
Swap Parmesan for Gruyère or cheddar if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American