Crab Stuffed Mushrooms

These indulgent crab-filled mushrooms turn basic components into a classy starter that works great for dinner events or festive get-togethers. When sweet crabmeat meets earthy mushrooms, you get a tasty bite that guests can't stop eating.

I first brought these stuffed caps to a December 31st party, and now they're my go-to appetizer. It's funny - even my pals who say they don't fancy seafood end up grabbing multiple helpings of these tasty treats.

Ingredients

• Large brown mushrooms: They're sturdy little cups with a hearty taste that holds the filling perfectly
• Fresh crabmeat: Gives that sweet ocean taste - grab lump crab for better chunks
• Fresh lemon juice: Adds zing and cuts through the richness
• Panko bread crumbs: Makes the filling airy and keeps its shape
• Unsalted butter: Brings creaminess while letting you manage the salt yourself
• Parmesan cheese: Adds a toasty flavor and helps brown the top nicely
• Dijon mustard: Packs a tangy kick without drowning out the crab's flavor
• Horseradish: Brings a gentle warmth that works magic with seafood
• Garlic powder: Gives aromatic goodness without chunky bits of fresh garlic
• Onion powder: Adds savory notes without making things watery like fresh onions
• Fresh parsley: Brings pretty green flecks and a fresh herbal touch

Step-by-Step Instructions

Prepare the Oven and Pan:

Get your oven going at 375°F - that's just right for cooking the mushrooms thoroughly while keeping the filling moist. Give your 8x13 inch baking pan a light coating of oil to stop sticking and make washing up easier.

Create the Crab Mixture:

Dump your crabmeat into a big bowl and carefully check for any bits of shell. Splash with fresh lemon juice and mix gently to keep those nice crab chunks intact. Toss in your panko breadcrumbs and combine softly.

Combine the Flavorings:

Drizzle melted butter over everything, then add a quarter cup of Parmesan, some Dijon, a bit of horseradish, and your garlic and onion powders. Stir everything with a soft spatula until just mixed - don't mash up that lovely crab too much.

Prepare the Mushrooms:

Take out the stems by giving them a gentle twist. Use a teaspoon to scrape away any leftover stem bits to make more space for stuffing. Line up your empty caps in the oiled baking dish.

Fill the Mushroom Caps:

A cookie scoop works great to drop equal amounts of crab mix into each mushroom. It's fast, clean, and gives you the same amount every time. Pat down the filling gently if needed.

Add the Final Touch:

Sprinkle what's left of your Parmesan across the tops. This will turn golden and crispy in the oven and boost the flavor.

Bake to Perfection:

Pop your stuffed mushrooms into the hot oven for about 15-20 minutes. You'll know they're done when the mushrooms feel tender and the tops look golden brown. The filling should be hot all the way through.

Serve and Enjoy:

Pull them out and let them cool for just a couple minutes before serving. Toss some extra chopped parsley on top if you want, and serve them while they're still warm.

The horseradish is what makes these special. My grandma always put a dab in her seafood dishes, and that little bit of heat turns these mushrooms from just okay to totally memorable. I can still picture her hands carefully filling each cap, showing me that taking your time makes food look so much prettier.

Choosing Amazing Mushrooms

Getting good mushrooms really matters for this dish. Try to find caps that are solid, clean-looking, and about 2 inches across. Cremini mushrooms are fantastic because they've got more flavor than white ones but still keep their shape while cooking. Stay away from slimy or dark-gilled mushrooms. Remember - the deeper the mushroom cup, the more yummy filling it can hold!

Prep Ahead Tricks

These stuffed treats are great for parties because you can do most of the work beforehand. You can clean and hollow out the mushrooms a full day early if you store them in the fridge wrapped in paper towels. The filling keeps in the fridge for a day too. Just fill the caps right before baking, or put everything together and keep it chilled for up to 8 hours before cooking when your friends arrive.

Serving Suggestions

These tasty bites work well on an appetizer table but can do double duty in other ways too. Try having 3-4 mushrooms with a simple green salad for lunch. When you're hosting something fancy, place two mushrooms next to a nice steak or fish dish. They taste wonderful with cold bubbly or a crisp white wine that balances the richness while working well with the delicate crab flavor.

Frequently Asked Questions

→ Which mushrooms are ideal for this snack?

Try cremini or baby portobello mushrooms. They have a firm texture and earthy flavor that work perfectly.

→ Can canned crab meat work for this dish?

Yes, you can use it, though fresh crab meat tastes better and has a nicer texture.

→ How do I stop the mushrooms from being watery?

Spread a little oil on the baking pan and don’t overbake. Cook at 375°F for about 15-20 minutes for perfect results.

→ Can I prep these mushrooms a day ahead?

Sure! Assemble them in advance, cover tightly, and refrigerate. Pop them in the oven when you're ready to serve.

→ What’s a good substitute if I don’t have panko?

Regular breadcrumbs, crushed crackers, or gluten-free crumbs all work great as alternatives.