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Crab Stuffed Mushrooms

B

Barkely

Guest
My husband and I made these Christmas Eve, and they are yummmm! Worth the chopping and dicing.

Ingredients:
2 cups crabmeat
1 block cream cheese
1/2 c fresh parsley, finely chopped
1/2 c green onions, finely chopped
4 T Parmesan cheese, finely grated
3/4 c seasoned bread-crumbs
1 t minced garlic
1 t salt
1 t pepper
20-22 stuffing mushrooms, cleaned, stems removed, and hollowed out.
1 c mozzarella cheese
1 stick butter
non-stick cooking spray

Preparation: In a medium saute pan combine crab, parsley, butter, green onions, garlic, salt and pepper. Saute over low-medium heat for about 15 minutes. In a large mixing bowl combine crab mixture, parmesan cheese, breadcrumbs and cream cheese until thoroughly mixed Stuff mixture inside mushroom caps and top with mozzarella cheese. Spray a baking sheet with non-stick cooking spray and place mushrooms on baking sheet. Bake at 350 degrees for 20 minutes. :p
 
hi,

just checking are there frozen crabmeat in the stores?
requires alot of effort to cook and de-shell the crabs...

:p
 
I have used fresh crab, imitation crab, and canned crab, and all have worked for this recipe, so take your pick!
 
Crab meat comes cooked because crabmeat goes bad really fast. All you're really doing is reheating.

Matt
 
My father needs to see this recipe! He is a big crab anything type of person, so he will probabaly put this one to some good use. If not thanks for sharing anyways.
 
Yum! How did I miss these before?

Unfortunately, DH does not like mushrooms so I don't know if I will make them for us at home. Then again that might give me the opportunity to eat them all! :D

This would be a good party appetizer.
 
It is a great party appetizer. I made them for a New Year's party this year.
 
Sounds great..love mushrooms and crab meat thank you for posting the recipe.
 
I have a great recipe for stuffed mushrooms that uses cooked crumbled sausage in place of crab meat (can't always get good crab meat)
25 mushrooms
2 strips bacon, cut in small pieces
1/4 lb lean sausage
1 small onion, diced
1/2 stalk celery, cut in small pieces
3-4 drops hot sauce
3-4 drops Worcestershire sauce
3/4 to 1 tsp Old Bay Seasoning
3-4 tbsps toasted bread crumbs
grated mozzarella cheese

Wash mushrooms or brush them your preference. Remove stems and carefully hollow out center of mushrooms. Brush outside of mushrooms with canola oil and place on baking sheet. Chop mushrooms hollowed out centers.

Cook bacon pieces until almost done. Remove from pan. Add sausage to pan and thoroughly cook. Remove excess drippings from sausage. Add onion, celery, mushrooms pieces, hot sauce, Worcestershire sauce, Old Bay seasoning, and bacon pieces. Stir and cook until vegetables are soft. Add enough bread crumbs to bind all the ingredients together.

Place filling into each mushroom cap. Place mozzarella cheese on top of filling.

Place mushroom caps under broiler until lightly browned (watch carefully) or bake in oven at 350 degrees for 10-12 minutes.
 
Frisco Stuffed Mushrooms

1 cup crab meat
1 tablespoon breadcrumbs, unseasoned
1 tablespoon chopped onion
1 teaspoon salt
2 tablespoons chopped parsley
1 egg, slightly beaten
12 large mushroom caps
buttered crumbs
Parmesan cheese

Mix crab meat with breadcrumbs, onion, salt and parsley. Add eggs and mix well. Fill mushroom caps with mixture and sprinkle with buttered breadcrumbs and Parmesan cheese. Place on a cookie sheet and bake in a 350° oven until lightly browned. Enjoy!
 
Throw out some ideas Jafo232!

I don't often see stuffed mushrooms on menus. Besides crab cakes, crab imperial (which are very similar) and crab soup, it's good to have another way to serve crab meat. Since crab has that tendancy to fall apart it's usually bound together with something else. Seems the mushroom caps act as a holder for the crab meat and keeps the meat together without egg and flour.
 
muffinman said:
Besides crab cakes, crab imperial (which are very similar) and crab soup, it's good to have another way to serve crab meat. .
Click to expand...

How many hundred ways would you like to serve crab, Muffinman? Forest Gump could just as easily have been about crabbing:

Crab cakes, in its myriad forms (must be a hundred distinct recipes right there).

Steamed crabs.

Numerous variations on crab soup, chowder, and bisque.

Stuffed crabs. Deviled Crabs. Crab omelettes. Crab dips. Crab salads. Crab cocktail. Crab casseroles (must be another hundred or so there).

Anything with "Oscar" as part of the name (i.e., "veal Oscar"). I make a venison oscar that's to die for.

Stuffed into other things, i.e., flounder stuffed with crab, etc.

All the regional and ethnic approaches, such as Crab Italiane and Crab Etouffee.

As part of seafood stews.

As a component of seafood sausages.

There's just no end to it. Thank goodness!

Here's a variation of the mushrooms & crabs idea.

Crabmeat Royale

1 lb crabmeat, picked over
1/2 cup chopped mushrooms
1/2 stick butter
1 tbs chopped onion
1 tsp Worchestershire sauce
1/4 cup dry Sherry
3 tbls flour
1 cup milk, heated
Salt & pepper to taste
Freshly grated parmigiano reggiano for topping

Saute mushrooms in the butter until they give up their liquid. Add onion and saute until tender. Add the crabmeat, Worchestershire and Sherry.

Sprinkle with the flour, stir it in, and let it cook down, a minute or so. Slowly pour in the milk, stirring, and cook until sauce thickens. Add salt & pepper to taste.

Put the mixture into individual ramekins* sprinkle cheese over top. Bake at 350F until cheese melts and mixture is bubbly, about 5 minutes.

*For a really nice presentation, use cleaned crab shells instead of ramekins.
 
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