Description
Delicious Crab Stuffed Mushrooms featuring a creamy blend of cream cheese, mayonnaise, Parmesan, and fresh crab meat, baked to golden perfection. Perfect as an appetizer or party snack, these bite-sized treats combine savory flavors with a crispy topping for an irresistible dish.
Ingredients
Scale
Mushrooms
- 16 ounces small-medium mushrooms (about 15-20)
Filling
- ¼ cup mayonnaise
- 4 ounces cream cheese (softened)
- ¼ cup grated Parmesan cheese
- 2 garlic cloves (minced)
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces lump crab meat (canned or fresh)
- 2 tablespoons finely chopped chives or green onions
Topping
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons Panko breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Mushrooms: Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems by pulling or cutting them off. Arrange the mushroom caps on the prepared baking sheet, spaced slightly apart.
- Make Filling: In a medium bowl, combine softened cream cheese, mayonnaise, ¼ cup Parmesan cheese, minced garlic, paprika, red pepper flakes, fresh lemon juice, salt, and black pepper. Mix well, then gently fold in the lump crab meat and chopped chives to keep the crab intact.
- Fill Mushrooms: Spoon about 1 to 1½ tablespoons of the crab mixture into each mushroom cap, filling them generously but not overflowing. Mix the remaining 2 tablespoons Parmesan cheese with Panko breadcrumbs and sprinkle about a teaspoon of this mixture over each filled mushroom for a crispy topping.
- Bake: Place the baking sheet into the preheated oven. Bake for 20 minutes or until the stuffed mushrooms are heated through and the tops turn golden brown and crispy.
- Serve: Remove from the oven and optionally garnish with extra chopped chives and a light sprinkle of paprika. Serve warm as a delightful appetizer or hors d’oeuvre.
Notes
- Use fresh or canned lump crab meat depending on availability; fresh offers the best flavor.
- Wipe mushrooms clean rather than washing to prevent sogginess.
- Ensure cream cheese is softened for smooth mixing.
- Adjust red pepper flakes to taste for more or less heat.
- Panko breadcrumbs add crunch; you can substitute with regular breadcrumbs if needed.
- Serve immediately for best texture and flavor.
