This crab-stuffed mushroom recipe is a seafood lover's dream, as tender mushrooms are stuffed with tender crab meat and delicious breadcrumbs, then cooked to perfection. Yum!
The addition of crabmeat to the mushroom caps—with a bit of crunch from the breadcrumbs and the savory taste of Parmesan cheese—makes for the perfect pairing. This recipe is easy to make and simple to scale up if you're hosting guests.
A friend of mine swears by rinsing them in a colander to get them clean. I find it makes the mushrooms sticky. Never soak them in water, as this can cause the mushrooms to become soggy when cooked.
*Ingredients (24 servings)
°24 large brown mushrooms
°¾ pound of crab meat
°2 tablespoons of fresh lemon juice
°A cup of rusk with a rusk
°A cup of rusk with a rusk
°A cup of melted unsalted butter
°A quarter c grated Parmesan cheese
°3 tsp Dijon mustard
°3 tablespoons of Dijon mustard
°2 teaspoons of horseradish
°2 teaspoons of horseradish
°1 teaspoon garlic powder
°1 teaspoon garlic powder
°Half a teaspoon of onion powder
°2 tsp chopped fresh parsley
*How to make :
Preheat oven 375 degrees.
Prepare an 8" x 13" skillet, and lightly grease it.
Adding crab meat to bowl. Pour lemon juice over the crab. Stir in panko bread crumbs.
Add melted butter, 1/2 cup Parmesan, Dijon mustard, horseradish, garlic, and onion powder. Add crab mixture.
Scoop out the crab meat mixture with a biscuit spoon.
Fill the mushroom caps with the mixture.
Sprinkle the remaining amount of Parmesan cheese over the stuffed mushrooms.
Bake at 375 degrees until the mushrooms are tender. (about 15-20 minutes).
Remove from oven and serve immediately.
Enjoy !