These crab stuffed mushrooms are mushroom caps filled with flaked crab and three types of cheese, then baked to golden brown perfection. An easy and elegant appetizer that can be assembled ahead of time!
My little family L.O.V.E.S. crab. Not so much my Lewis family, but the Ulrich’s LOVE it. Kids included. So when my Mikey (my husband has the same name as my dad) found King Crab Legs on sale at Smiths he couldn’t resist.
They were only $7.99 a pound, a screamin’ deal! Anyway, he brought them home and steamed them for us! (Yes, my husband cooks, are you jealous?)
We had some left-overs so we decided to play around and combine two of our favorite things, stuffed mushrooms and crab. These little mushrooms are decadent and rich and you only need a couple. They are super delicious!
Crab Stuffed Mushrooms
4 oz. of cream cheese (Softened or whipped would be best.)
1/4 cup shredded parmesan cheese
1 cup of shredded crab (Please don’t use imitation for this!)
1/4 cup Mayo
2 Tablespoons of chopped green onions
1 tsp. of Garlic salt
pepper to taste
Preheat oven to 375 degrees Fahrenheit. Mix all the cheeses, mayo, and seasonings together in a small bowl until combined. Gently fold in onions and crab. I like the crab to maintain it’s shape so it’s not completely unrecognizable, so don’t over-mix.
Pull out the stems out of your mushrooms.
Clean and pat dry with a paper towel. Stuff each mushroom with crab mixture. Keep filling mushrooms until you’re out of crab stuffing. It’s hard to say how many mushrooms you’ll need because the sizes of each always varies, but this recipe filled about 12 medium to large mushrooms for us.
Bake in a shallow dish or on a cookie sheet for about 15 to 20 minutes, or until the mushrooms are soft and the crab mixture is golden brown.
Garnish with your favorite herb or more diced green onions!