Mushrooms Stuffed With Lump Crab Meat Recipes

CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
• Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
• Transfer the crabmeat to a medium bowl, feeling through the meat to make sure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
• Add the remaining ingredients except for the paprika and mix well with a rubber spatula until fully combined.
• Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
• Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil.
• Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.

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 350 degrees.
• In a small bowl, combine cream cheese, mayonnaise, cheddar cheese, Worcestershire sauce, garlic powder, onion powder, Kosher salt and white pepper. Mix until well combined. You can use an electric mixer or stand mixer for this portion.
• Fold in crab meat.
• Fill each mushroom cap with a heaping portion of crab filling.
• Top each with a pinch of panko bread crumbs, tapping them down into the filling to stick.
• Bake for 12-13 minutes or until panko start to brown.
• Remove and top with chopped scallions or chives. Serve hot.
• If you've tried this recipe, come back and let us know how it was in the comments and ratings!

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 °F
• Clean mushrooms with a damp paper towel to remove any dirt and debris.
• Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily.
• Place mushrooms on a large baking sheet that has been lined with parchment paper.
• In a medium-sized bowl mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper.
• Add crabmeat and green onions. Mix delicately until just combined so the crabmeat does not break apart too much.
• Fill each mushroom cap with 1 to 1 ½ tablespoons of the crabmeat filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking.
• Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
• Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown.
• Serve with additional chopped chives and a sprinkle of paprika. Enjoy!

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

EASY CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 350F
• Mix all of the filling ingredients in a bowl and then fill the mushrooms with mounds of filling.
• Sprinkle evenly with the Parmesan cheese.
• Bake 20-30 until golden brown.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 Degree F.
• Using a damp paper towel gently clean mushrooms and remove the stems from them.
• In a medium bowl combine Lump crab meat, green onions, Parmesan cheese, Panko breadcrumbs, Italian Parsley, Mayonnaise, zest of 1 lemon, lemon juice, Cajun seasoning, and chopped dill.
• Using a teaspoon, fill each mushroom cap with the crab filling, place on a pretreated baking sheet, and bake at 375 Degree F for about 18 to 20 minutes.
• Remove the stuffed mushrooms and drizzle 4 tablespoons or more of melted real butter, garnish with chopped parsley, and sliced lemons.

CRAB-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
• Remove the stems from the portobello caps, dice them and add to a mixing bowl.
• Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
• Season each mushroom cap with salt and pepper and set aside.
• Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
• Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
• Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
• Divide the stuffing between the mushrooms and compress gently to form a slight mound.
• Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
• Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
• Serve with lemon wedges and a dash of hot sauce if desired.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

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.