Crab-Stuffed Mushrooms

• 24 large mushroom caps, stems removed
• 8 oz cream cheese, softened
• 8 oz crabmeat, picked over for shells
• 2 tablespoons mayonnaise
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1/4 teaspoon cayenne pepper
• 2 tablespoons butter, melted

Steps

1. 1 Preheat oven to 375°F.
2. 2 Clean mushroom caps and set aside.
3. 3 In a bowl, mix cream cheese, crabmeat, mayonnaise, parsley, garlic powder, lemon juice, salt, pepper, and cayenne until well combined.
4. 4 Stuff each mushroom cap generously with the crab mixture.
5. 5 Brush the tops of the stuffed mushrooms with melted butter.
6. 6 Arrange mushrooms on a baking sheet and bake for 15 minutes until golden and bubbly.
7. 7 Remove from oven and let cool slightly before serving.

Equipment

• Baking sheet
• Mixing bowl
• Measuring spoons

Variations

• Add diced bell peppers for a pop of color and crunch.
• Substitute spinach for a veggie twist.

Substitutions

• If crab is pricey, use imitation crab.
• For a dairy-free option, use vegan cream cheese and mayonnaise.

Pairings

• Serve with a fresh garden salad.
• Pair with a seafood chowder for a coastal feast.

Nutrition

Tips

• Ensure the crabmeat is well-drained to avoid a watery filling.
• For extra flavor, toast the mushroom stems and blend into the filling.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated 350°F oven until warmed through.

Freezing: These do not freeze well due to the texture of the cream cheese.

Serving Suggestions

• Serve with a crisp white wine.
• Great as an appetizer at parties or family gatherings.

FAQ