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Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
Crab stuffed mushrooms are a classic appetizer of hollowed-out mushrooms stuffed with some sort of filling. Sweet and briny crab meat is moistened with mayo, seasoned with savory, thyme, and oregano, and made extra rich by parmesan cheese.
Make these crab-stuffed mushrooms once and friends and family will beg for them every year! This appetizer combines two beloved retro classics— stuffed mushrooms and crab puffs—into one irresistible bite.
Crab Stuffed Mushrooms are quick and easy to make and can be prepared ahead of time. When your guests arrive, simply baked before serving. These stuffed mushrooms are filled with a rich, cheesy crab filling and topped with buttery crumbs.
Preheat the oven to 375F. Line the baking sheet with parchment paper. Make the filling. Combine the drained crab meat and cream cheese until smooth. Stir in the panko breadcrumbs, garlic, green onions, parsley, and parmesan. Mix thoroughly to incorporate all ingredients.
Preheat oven to 350 degrees F. In medium bowl, stir together garlic, cream cheese, Parmesan, mayonnaise, parsley, lemon zest, Worcestershire, Old Bay, salt and pepper until well combined. Add crab and gently toss until well combined. Arrange mushrooms, open side up, on rimmed baking pan.
HOW TO MAKE CRAB STUFFED MUSHROOMS. Stuff your mushroom caps with a mouthwatering crab dip: the perfect ratio of mayo to cream cheese, garlic, green onions, parmesan cheese, Panko breadcrumbs, herbs and of course crab meat.
Since lump crab meat is a splurge, there’s nothing standing in its way here — just a simple combination of Parmesan cheese, chives, lemon juice, and a touch of mayonnaise (and a bit of Dijon for extra flavor) to hold it all together. Without your usual breadcrumbs, this also makes the stuffed mushrooms naturally gluten-free.
Crab-stuffed mushrooms are a favorite appetizer or party treat and super-easy to make. Use fresh, canned, or imitation crabmeat in this speedy recipe.
Garlic – fresh, of course. Worcestershire sauce. Green onions. Parmesan cheese – buy a small block so you can freshly grate it. Italian parsley. Crabmeat – cooked and shelled. What is the Best Crab to Use? I like Alaskan King Crab, but it may be what I am used to here in the Midwest.