Crab Filled Mushrooms

These elegant crab loaded mushrooms turn basic components into a fancy starter that's ideal for fancy dinners or festive get-togethers. When the mild sweetness of crab pairs with earthy mushroom caps, you get an addictive nibble that guests can't help but grab from the tray.

I first whipped these stuffed mushrooms up during a New Year's party, and they've become my go-to appetizer since then. Even my pals who say they don't enjoy seafood somehow end up grabbing multiple helpings of these tasty bites.

Ingredients

• Large brown mushrooms: Work as the ideal container with their substantial texture and woodland taste
• Fresh crabmeat: Gives a sweet sea flavor; grab lump crab for better texture
• Fresh lemon juice: Adds zing and cuts through the richness
• Panko bread crumbs: Add crunch and help hold the stuffing together
• Unsalted butter: Creates creaminess while letting you manage salt content
• Parmesan cheese: Offers a rich taste and makes a golden-brown finish
• Dijon mustard: Brings a bit of tartness without overpowering the crab
• Horseradish: Adds mild warmth that boosts the seafood flavors
• Garlic powder: Mixes in flavor without the sharpness of raw garlic bits
• Onion powder: Gives a mellow flavor kick without making things wet
• Fresh parsley: Sprinkles in color and fresh herb taste

Step-by-Step Instructions

Get Your Oven Ready:

Heat your oven to 375°F - this temp cooks the mushrooms thoroughly without drying out your filling. Lightly oil your 8x13 inch baking dish to stop sticking and make cleanup a breeze.

Mix Up The Crab Filling:

Drop the crabmeat into a big bowl and carefully check for any shells. Splash with lemon juice and stir gently to keep those nice chunks intact. Toss in panko crumbs and mix softly.

Add Your Seasonings:

Drizzle melted butter into the crab mix, then add a quarter cup of Parmesan, Dijon, horseradish, garlic powder, and onion powder. Gently fold everything together with a spatula, being careful not to break up those lovely crab pieces too much.

Fix Up The Mushrooms:

Take out the stems by giving them a gentle twist. Use a small spoon to hollow out any leftover stem bits to make more room for your filling. Put the empty mushroom caps in your oiled baking dish.

Stuff Those Caps:

Use a cookie scoop to drop even amounts of crab mix into each mushroom. This trick makes sure they're all the same size and keeps things neat. Pat down the filling gently if needed.

Finish Them Off:

Sprinkle your remaining Parmesan across all the stuffed mushrooms. This'll make a tasty golden top when baked and pack in more flavor.

Cook Until Done:

Slide your filled mushrooms into the hot oven and bake for 15-20 minutes. You'll know they're ready when the mushrooms get soft and the tops turn a nice golden color. The filling should be hot all the way through.

Time To Eat:

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

The horseradish is the hidden star in this dish. My grandma always put a bit in her seafood recipes, and that gentle kick takes these mushrooms from pretty good to totally unforgettable. I can still picture her careful hands as she patiently filled each cap, showing me that taking your time really makes things look special.

Picking The Best Mushrooms

Getting the right mushrooms really matters for this dish. Go for caps that are solid, clean-looking, and about 2 inches across. Cremini mushrooms are awesome because they've got more flavor than white buttons but still keep their shape while cooking. Stay away from slimy or extra-brown gilled mushrooms. Remember, deeper cups mean more room for that yummy filling!

Prep Ahead Tricks

These stuffed mushrooms are great for parties since you can do most of the work earlier. Clean and hollow out your mushrooms up to a day before, then store them in the fridge wrapped in paper towels. You can make the filling a day ahead too and keep it cold. Just stuff them right before baking, or fill them completely and refrigerate for up to 8 hours before popping them in the oven when your friends show up.

Serving Suggestions

These tasty treats work great on an appetizer platter but can do double duty in other meals too. Try 3-4 mushrooms with a simple green salad for a light lunch. For a fancy dinner, place two mushrooms next to a perfectly cooked steak or seafood dish. They taste amazing with cold champagne or crisp Sauvignon Blanc that cuts through the richness while matching the subtle crab flavor.

Frequently Asked Questions

→ Which mushrooms work best for stuffing?

Cremini or baby portobellos are ideal. They’re sturdy and have a rich, earthy taste.

→ Can I swap fresh crab with canned crab?

Sure, canned crab is fine, but fresh crab tastes much better and feels smoother.

→ How do I keep the mushrooms from getting soggy?

Grease the pan lightly and don’t overcook. Bake them at 375°F for 15-20 minutes for the perfect texture.

→ Can I prep these mushrooms ahead of time?

Definitely! Just stuff them, store covered in the fridge, and bake fresh the next day.

→ What can I use instead of panko?

Swap panko with crushed crackers, gluten-free crumbs, or regular breadcrumbs.