Mushrooms Stuffed With Lump Crab Meat Recipes

EASY CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. Remove stems from mushrooms and place the caps into a lightly greased 9x13 pan.
• Place lump crab meat into a large mixing bowl. Pour lemon juice over the top. Add in panko bread crumbs and stir together. Pour melted butter over mixture and add in parmesan cheese, dijon mustard, horseradish, garlic powder, and onion powder.
• Scoop spoonfuls of crab mixture and place into the mushroom caps to fill all of them.
• Bake in the preheated 375 degree oven for 15-20 minutes, or until mushrooms are tender. Remove from oven and serve while hot. Garnish with chopped parsley, if desired.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F. If using frozen or canned crab, thaw and gently squeeze any excess liquid.
• Brush off any debris on the mushrooms. Hold it stem side up in the palm of your hand. Using your thumb and index finger from your other hand, rock the stem gently back and forth until it pops. Remove and set aside for other use or discard. Place mushrooms top side down on a lined baking tray.
• In a bowl thoroughly mix together the room temperature, softened cream cheese, Worcestershire sauce, garlic and onion powders, salt, pepper and chopped parsley (See Note 3). Be sure this is creamed together well BEFORE adding the crab meat.
• Add the crab meat and gently fold the crab into the softened cream cheese mixture, trying not to completely break apart the crab meat.
• In a small bowl mix together the topping ingredients and set aside.
• Divide and stuff the filling into and on top of each mushroom. Sprinkle breadcrumb topping evenly over all and bake for 18 minutes until tops are golden brown. Serve warm.

CRAB STUFFED MUSHROOMS

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

CRAB STUFFED MUSHROOMS

Steps:

• Spray a 9x12-inch glass baking dish with cooking spray.
• Use an additional baking dish if needed.
• Drizzle olive oil or butter in the bottom of the baking dish.
• Wipe mushrooms with a damp paper towel to clean.
• Remove stems, set aside caps and chop stems to add to filling.
• In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and mayonnaise.
• Use a small cookie scoop to mound filling onto each mushroom cap.
• Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
• Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
• Bake for 20 to 25 minutes at 425°F.
• Best served hot.
• Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

PERFECT CRAB-STUFFED MUSHROOMS

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.

MUSHROOM'S STUFFED WITH LUMP CRAB MEAT

Steps:

• 1. I like to make this the day before,and give the seasoning time to get happy.lol But its good any time.
• 2. Pick though your fresh crabmeat to remove any shell that was left. IF YOU USE CANNED CRAB MEAT: WHEN YOU OPEN THE CAN DON'T REMOVE TOP ALL THE WAY, DRAIN ALL THE WATER OUT AND SHAKE THE CAN. WITH THE TOP CLOSED LET FRESH WATER FILL CAN AND DRAIN AGAIN . I DO THIS 3 TIMES THEN POUR THE CRAB IN A AIRTIGHT CONTAINER AND REFRIGERATE. KEEP COLD. THIS GETS REID OF THE CAN TASTE.
• 3. preheat oven to 400 degrees.Do not spray or grease bottom of cookie sheet.
• 4. Clean mushrooms: break off stems,(I save them and use them in another dish)with a damp paper towel wipe off mushroom caps.
• 5. In a large bowl add bread crumbs,creole seasoning,worcestershire,italian seasoning,onion,mayonnaise,eggs,garlic, and bell pepper, stir gently by hand until well mixed.
• 6. FOLD in the crab meat very gently, you don't want to break up your lump crab any more than you have to.
• 7. LEMON BUTTER, GARLIC SAUCE:
• 8. In small sauce pan add olive oil and garlic cook garlic about 2 min.,then add butter,creole seasoning and lemon juice. Simmer for 5 min.
• 9. Stuff mushrooms caps with desired amount of stuffing. Spoon about a 1/4 teas. of sauce over stuffed mushrooms. Use all of sauce.
• 10. Bake for 20-25 min. until light brown on top. Remove from oven and put on serving platter. Pour sauce that is in bottom of cookie sheet on top of mushrooms.Serve.