Crab-Stuffed Mushroom Caps Recipe

Name: Crab-Stuffed Mushroom Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large (about 2-inch-diameter) mushrooms; 2 tablespoons butter, plus 2 tablespoons melted butter; 1 shallot, finely diced; 2 cloves garlic, minced; Pinch of crushed red-pepper flakes; 1/2 cup panko bread crumbs; 2 tablespoons finely chopped fresh parsley; Kosher salt and freshly ground black pepper to taste; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 2 tablespoons finely grated Parmesan cheese; 1 egg, lightly beaten; Juice of 1/2 lemon; Dash of hot sauce, preferably Tabasco; 8 ounces lump crabmeat

Servings: persons

24 large (about 2-inch-diameter) mushrooms
2 tablespoons butter, plus 2 tablespoons melted butter
1 shallot, finely diced
2 cloves garlic, minced
Pinch of crushed red-pepper flakes
1/2 cup panko bread crumbs
2 tablespoons finely chopped fresh parsley
Kosher salt and freshly ground black pepper to taste
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons finely grated Parmesan cheese
1 egg, lightly beaten
Juice of 1/2 lemon
Dash of hot sauce, preferably Tabasco
8 ounces lump crabmeat

1
Heat your oven to 350 degrees F.
2
Remove the mushroom stems, and coarsely chop them.
3
Melt 2 tablespoons butter in a medium saute pan set over medium heat.
4
Once the butter foams, add the chopped mushroom stems, shallot, garlic, and red-pepper flakes, and saute until tender, about 4 minutes.
5
Pour the panko and parsley into the pan, and season with salt and pepper.
6
Stir to coat with the butter.
7
Remove from heat, and let cool slightly.
8
Combine the mayonnaise, Dijon mustard, cheese, egg, lemon juice, hot sauce, salt, and pepper in a medium bowl.
9
Stir in the mushroom mixture, then gently fold in the crabmeat, being careful not to break up lumps of crabmeat (they taste good!
10
).
11
Spread the mushroom caps on a sheet pan lined with aluminum foil.
12
Brush both sides of the mushroom caps with the melted butter, and season with salt and pepper.
13
Fill each cap with a generous spoonful of the crab mixture.
14
Bake for 20 minutes, until the mushrooms are hot and tender.
15
If you have some leftover filling, you can fill a small ramekin and top with Parmesan cheese for an easy gratin dip.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 24 large (about 2-inch-diameter) mushrooms, 2 tablespoons butter, plus 2 tablespoons melted butter, 1 shallot, finely diced, 2 cloves garlic, minced, and more.

Yes, Crab-Stuffed Mushroom Caps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab-Stuffed Mushroom Caps

How did you like this recipe?

Frequently Asked Questions