Wednesday, August 25, 2010

Crab Stuffed Mushrooms

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

For more of my favorite appetizer recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

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) {affil link}
  • 1/2 teaspoon of Old Bay {affil link} 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, parsley and sauteed vegetables; carefully turn until well mixed. Add the crab and half of the melted butter, gently mix.

Brush the tops of the mushroom caps with some of 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 Y'all!

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.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 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 the 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.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed