Stuffed Mushroom Caps With Crab Meat
Delicious stuffed mushroom caps filled with crab meat, vegetables, and cheese, baked to perfection. A savory appetizer or elegant starter for seafood lovers and entertaining guests.
Ingredients
- 6 1/2 oz. can shredded crab meat ⓘ
- 1/4 cup minced celery ⓘ
- 1/4 cup minced green pepper ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1 tablespoon chopped parsley ⓘ
- 1/2 cup butter ⓘ
- 2 cups soft bread crumbs
- 1/2 teaspoon salt ⓘ
- dash Tabasco sauce ⓘ
- 1/2 cup heavy cream ⓘ
- 2 eggs beaten ⓘ
- 1 hard-boiled egg chopped ⓘ
- 1 tablespoon white wine vinegar ⓘ
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon thyme ⓘ
- 18 large mushrooms ⓘ
- shredded Mozzarella cheese ⓘ
Instructions
- Sauté celery, green pepper, garlic powder, and chopped parsley in butter for 10 minutes; let cool.
- Combine bread crumbs, heavy cream, beaten eggs, chopped cooked egg, vinegar, Worcestershire sauce, thyme, Tabasco sauce, salt, and crab meat with the sautéed vegetables.
- Clean and stem the mushroom caps, then stuff them with the mixture.
- Bake in a covered dish at 350°F for 1 hour.
- Remove from oven, sprinkle shredded mozzarella cheese on top, re-cover, and serve.
Tips & Substitutions
For a richer flavor, consider using fresh crab meat instead of canned. If you're short on time, pre-made breadcrumbs can be a quick substitute. To add a bit of heat, increase the Tabasco sauce or add some diced jalapeños. Feel free to experiment by adding other herbs like dill or chives for a unique twist.
Serving Suggestions
These stuffed mushrooms make a fantastic appetizer for gatherings. Serve them alongside a fresh salad or pair with a light white wine for a delightful contrast. They also complement seafood recipes like Irene'S Prize Pickled Shrimp or can be enjoyed as part of a larger spread with other appetizers.
Storage & Reheating
Leftover stuffed mushroom caps can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until warmed through. Avoid microwaving, as this can make the mushrooms rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Mushroom Caps With Crab Meat contains roughly 374 calories, with 16g protein, 68g carbohydrates, and 8g fat. It is an excellent source of vitamin C (327% of the Daily Value), iron (83% of the Daily Value), and dietary fiber (54% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 608mg per serving (26% 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 make the stuffing ahead of time?
Yes, you can prepare the stuffing a day in advance. Just store it in the refrigerator, and then stuff the mushrooms right before baking. This allows the flavors to meld beautifully and saves you time on the day of serving.
What can I use instead of crab meat?
If you're looking for a substitute, consider using cooked shrimp or even a plant-based seafood alternative for a vegetarian option. Both will provide a different texture and flavor but can still be delicious in this recipe.
Can I freeze the stuffed mushrooms?
Yes, you can freeze the stuffed mushrooms before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. When ready to cook, bake from frozen, adjusting the cooking time as needed.
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).