Crab Stuffed Mushrooms
These Crab Stuffed Mushrooms are rich and creamy with plenty of crab flavor and a crispy, buttery Panko crumb topping. They make a wonderful holiday appetizer.
Servings: 18 to 20
Ingredients
- 18 to 20 large white mushrooms
- 2 tablespoons salted butter
- 1/4 cup finely chopped red bell pepper
- 3 green onions sliced
- 1 clove garlic minced
- salt and pepper
- 1/3 cup grated Parmesan cheese
- 1 (7 or 8-ounce) container fresh crabmeat or canned
- 1/2 teaspoon Cajun seasoning
- 4 ounces cream cheese softened
- 1/2 cup Panko crumbs
- 2 tablespoons butter melted
- 1 tablespoon chopped fresh parsley
Instructions
- Remove stems from mushrooms and set them aside. Using a spoon, scrape out the gills of each mushroom and discard. Finely chop the mushroom stems.
- Place mushrooms on a lightly greased baking sheet. Preheat oven to 400 degrees.
- Melt 2 tablespoons of butter in a large nonstick pan. Add chopped mushroom stems and red bell pepper. Cook 2 to 3 minutes. Add green onions and garlic and cook 2 minutes more. Transfer mixture to a medium bowl, season with salt and pepper, and let cool.
- Pick through crab meat and remove any pieces of shell. Add crab meat to bowl along with Parmesan cheese, Cajun seasoning and cream cheese. Stir with a wooden spoon to mix evenly.
- Evenly spoon mixture into mushroom caps.
- In a small bowl, stir Panko crumbs together with melted butter and parsley. Sprinkle on top of mushrooms.
- Place in 400 degree oven for 20 minutes.
Notes
If you can splurge, I recommend lump crabmeat or backfin crab meat for this recipe.
Nutrition
Calories: 67kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 112mg | Potassium: 99mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 0.3mg