Wednesday, August 25, 2010

Crab Stuffed Mushrooms

Stuffer mushroom caps, filled with a crabmeat stuffing and baked.

Crab Stuffed Mushrooms

Stuffed mushrooms are one of my favorite finger-food party snacks, but for these, I grabbed some stuffer caps - the bigger mushrooms already cleaned and ready to stuff - from my local and most favorite grocery store, Rouse's Market. You can use any kind of mushroom that can be stuffed of course, just be sure to save the stems and include them in your stuffing mix.

Thanks to my wonderful mother-in-law sending over a couple of packets of already picked crabmeat from Dad's last round of crab-trap-fetch earlier this summer, instead of the more traditional sausage or cheese stuffing, I thought that I would showcase some crab stuffing in them for a change.  A small cookie scoop makes an easy job of stuffing these.

By the way, if you're not a lover of seafood as we are, mushrooms are fantastic when stuffed with a sausage mixture

Yum, yum. De-lish y'all! Here's how to make them.

Recipe: Crab Stuffed Mushrooms

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 25 min | Yield: 24 each


Ingredients
  • 2 (12 count each) packages of mushroom stuffer caps
  • 6 tablespoons of butter, divided
  • 1/2 cup of chopped onion, finely minced
  • 1/4 cup of chopped green bell pepper, finely minced
  • 2 slices of white or white wheat bread, toasted
  • 1/2 pound of fresh lump crabmeat
  • 1 egg
  • Pinch of salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
  • 1/2 teaspoon of Old Bay seasoning
  • Couple shakes of dried parsley
  • 1 tablespoon of dried bread crumbs
  • 1 tablespoon of shredded Parmesan cheese, optional
  • Lemon wedges
Instructions

Preheat oven to 350 degrees F.

Heat 1 tablespoon of the butter in a large skillet over medium heat and add the onion and bell pepper; cook until softened, remove from heat and set aside to cool slightly. Meanwhile, toast the bread slices, sprinkle each piece with a good spray of water to wet them thoroughly and set aside in a bowl to let sit for about 2 minutes. Pick through the crabmeat to check for stray cartilage and shell; set aside.

Melt the remaining butter. Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, and parsley; carefully turn until well mixed. Add the crab and half of the melted butter, gently mix.

Brush the tops of the mushroom caps with the butter and bake at 350 degrees F for 5 minutes. Remove, flip the caps over and brush with butter. Using a small cookie scoop, scoop out the crab mixture and top each mushroom cap. Sprinkle with a tiny bit of bread crumbs and a tiny sprinkle of Parmesan, if desired. Drizzle top with remaining butter.

Bake at 350 degrees F about 20 minutes, or until mushroom has give to it and is cooked through. Serve warm with wedges of lemon.

Cook's Notes: If you are using regular mushrooms that have not already been cleaned, chop up and add the stems to your stuffing.

Sausage Variation: Eliminate the crab and Old Bay and mix in 1/4 cup of Parmesan or Romano cheese, or substitute 1/2 pound of browned, spicy breakfast sausage for the crab. Substitute shredded cheddar cheese, in place of the Parmesan.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Crab Stuffed Potatoes
Hot Crab Dip
Cajun Shrimp Dip
Posted by on August 25, 2010

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

17 comments:

  1. I have been craving crab stuffed mushrooms for months! Yummy!

    ReplyDelete
  2. Divine, and I love the cookie scopp trick, why don't I think of these things!?!

    anne
    www.anniebakes.net

    ReplyDelete
  3. Hooray for football season! Only one of the reasons Autumn is my favorite season =) Your mushroom caps sound awesome!

    ReplyDelete
  4. Beautiful! Makes me wish I liked football..hehe :)

    ReplyDelete
  5. These look to die for. What a perfect combination of ingredients. These are bound to please. I hope you have a wonderful day. Blessings...Mary

    ReplyDelete
  6. I will have to try these. Your pictures are awsome:)

    ReplyDelete
  7. Wow, that's one great looking mushroom!

    ReplyDelete
  8. Yum! I love stuffed mushrooms! Thanks so much for the recipe!

    ReplyDelete
  9. Mary...these look incredibly appetizing. I may just have to adapt them to another type of shellfish...since crab is not at hand right now ;o)

    Thanks for sharing such a tasty recipe.

    Flavourful wishes,
    Claudia

    ReplyDelete
  10. Yum, look at that golden crabmeat.

    And yeah, football is in full on mode here. Had to take Trevor to the high school game last night, he has a game today, tomorrow, and on Tuesday. I think they forget these kids are only 11, but he loves it.

    ReplyDelete
  11. How about crawfish or shrimp, would that be a good substitution?

    ReplyDelete
    Replies
    1. My favorites would be something similar to what you can get at Red Lobster. Garlic buttery, cheesy, gooey. Have a recipe for something like that?

      Delete
    2. I sure don't - we don't eat out much & I know it's been a good couple of years since I ate there, so I can't even recall if I've ever tried them.

      Delete
  12. GOT MY SALVIA GLANDS ROLLING AM GOING TO DO THIS ONE THIS WK END!!!

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails