Best Crab Stuffed Mushroom Bake Recipes
CRAB STUFFED MUSHROOMS
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
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
PERFECT CRAB-STUFFED MUSHROOMS
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
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
CRAB CAKE STUFFED MUSHROOMS
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
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.
BAKED CRAB-STUFFED MUSHROOMS
I created this recipe when I was 20, I was always invited to the family get togethers, but never asked to bring something- I was still considered one of the "kids." I tried to copy an appetizer I had at a Jersey Shore restaurant- not sure which one. It became a family classic and I am always asked to bring it now. They reheat very easy in the oven. How many you get depends on the size of the mushrooms, you can also substitute Parmesan for the breadcrumbs.
Provided by Dawnab
Categories Crab
Time 1h25m
Yield 40 appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Remove stems from mushrooms, place caps open end up in a 9 x 13 baking dish.
- Very finely chop mushroom stems.
- Sauté stems, green pepper and onion in 4 tablespoons butter until translucent (not browned), use more butter if needed.
- And seasoning and sauté for 1 more minute.
- Gently stir in crab, mayonnaise and breadcrumbs, over a low heat, bring to a slight boil for 1 minute.
- Scoop mixture into mushroom caps.
- Pour melted butter over caps.
- Bake for 25 minutes.
- Serve as is or with lemon wedges.
Nutrition Facts : Calories 52.3, Fat 3.8, SaturatedFat 1.7, Cholesterol 13.8, Sodium 87.3, Carbohydrate 2.3, Fiber 0.2, Sugar 0.7, Protein 2.5
CRAB-STUFFED MUSHROOM BAKE
This recipe came from Southern Living Magazine years ago.....make copies of it to take with you wherever you serve it! They will ask for it
Provided by WildlifeDi
Categories Crab
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Gently rinse mushrooms, and pat dry.
- Remove stems.
- Brush caps with salad oil, and place upright in a buttered baking dish.
- Combine the egg, crab, mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs.
- Stuff the caps with the mixture. Combine the remaining 1/4 cup breadcrumbs with the melted butter.
- Sprinkle over crab mixture. Bake at 375 for 15 minutes.
- They should be a golden brown on the breadcrumb/butter topping.
- Serve immediately.
- Also, caution when they are served.
- There will be juice in the cap under the mixture which will be VERY hot.
Nutrition Facts : Calories 151, Fat 11.4, SaturatedFat 3.7, Cholesterol 64.5, Sodium 185.2, Carbohydrate 5, Fiber 0.6, Sugar 1.6, Protein 8
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