“Made these for Christmas Eve dinner and they were a big hit. Even my 3 yr old Granddaughter ate them and asked for more.”
This recipe creates delicious and elegant crab-stuffed mushrooms, perfect as an appetizer for gatherings or parties. The combination of crabmeat, breadcrumbs, and seasonings makes for a flavorful and satisfying bite.
Savory Crab Stuffed Mushrooms
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brown mushrooms, large | 24 |
| Crabmeat | 3/4 lb |
| Fresh lemon juice | 2 tablespoons |
| Panko bread crumbs | 1 cup (1/2 cup x2) |
| Unsalted butter, melted | 1 cup (1/2 cup x2) |
| Parmesan cheese, grated | 1 cup (1/2 cup x2) |
| Dijon mustard | 3 teaspoons |
| Horseradish | 2 teaspoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1/2 teaspoon |
| Fresh parsley, chopped | 2 tablespoons |
Instructions:
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C).
- Prepare Baking Pan: Lightly grease an 8×13-inch baking pan.
- Prepare Crab Mixture: In a large bowl, add the crabmeat. Drizzle the lemon juice over the crab and stir. Add the panko bread crumbs.
- Add Seasonings: Add the melted butter, 1/2 cup of the parmesan cheese, Dijon mustard, horseradish, garlic powder, and onion powder to the crab mixture. Mix well.
- Fill Mushroom Caps: Use a cookie scoop or spoon to scoop the crabmeat mixture and fill each mushroom cap.
- Top with Cheese: Sprinkle the remaining 1/2 cup of parmesan cheese over the filled mushroom caps.
- Bake Mushrooms: Bake at 375 degrees F (190 degrees C) for 15-20 minutes, or until the mushrooms are tender.
- Serve Immediately: Remove the baking pan from the oven and serve the crab-stuffed mushrooms immediately. Enjoy!
