Crab Meat In Patty Shells
Delightful crab meat in tender mushroom shells with creamy sauce and sherry, perfect as an elegant appetizer for special occasions or seafood lovers.
Ingredients
Instructions
- Remove the stems from the mushrooms.
- Combine the stems with water in a saucepan and cook until tender; drain, reserving the liquid, and discard the stems.
- Slice the mushroom caps and cook in melted butter in a double boiler over hot water for 3 minutes.
- Stir in flour, sour cream, and the reserved mushroom liquid; cook until thickened, stirring constantly.
- Add salt, pepper, canned crabmeat, and sherry; mix well.
- Cook, covered, for 5 minutes.
- Form pie shell dough into individual serving cups in a miniature muffin tin and bake at 450°F for 10 minutes or until browned.
- Spoon the crab mixture into the shells and serve warm.
Tips & Substitutions
For a richer flavor, consider using a mix of fresh crabmeat and canned crabmeat. If you prefer a lighter dish, substitute half of the sour cream with Greek yogurt. To enhance the mushroom flavor, sauté them in garlic before adding to the mixture. You can also use pre-made tart shells if you're short on time, perfect for a quick appetizer like Sara'S Crabmeat-Stuffed Mushrooms.
Serving Suggestions
These crab meat patty shells make an elegant appetizer for dinner parties or festive gatherings. Serve them alongside a light salad or pair with a refreshing white wine for a delightful experience. Consider complementing the dish with a seafood platter or offering it as part of an array of appetizers, such as Cracker Scallops, for a complete seafood-themed menu.
Storage & Reheating
Store any leftover crab meat mixture in an airtight container in the refrigerator for up to 2 days. To reheat, place the mixture in a saucepan over low heat, stirring occasionally, until warmed through. If you've prepared the shells separately, you can freeze them before filling; just bake them fresh when ready to serve for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Meat In Patty Shells contains roughly 99 calories, with 3g protein, 9g carbohydrates, and 6g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 936mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen crabmeat for this recipe?
Yes, you can use frozen crabmeat. Just be sure to thaw it completely and drain any excess liquid before using it in the recipe. Fresh crabmeat provides the best flavor, but frozen is a convenient option if fresh isn't available.
How can I make this dish ahead of time?
You can prepare the filling a day in advance and store it in the refrigerator. Assemble the patty shells just before baking to ensure they stay crispy. Alternatively, bake the shells ahead of time and fill them with the crab mixture right before serving for optimal freshness.
What can I substitute for sherry in this recipe?
If you don't have sherry, you can use white wine or a splash of lemon juice as a substitute. Both options will add acidity and depth to the dish, enhancing the overall flavor without overpowering the delicate crabmeat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).