Perhaps I should say “crab” stuffed mushrooms because I bought imitation crab but eh…no can really tell the difference. Also, I found the real looking ones at Sam’s Club. Check it out!
Gadré Surimi Snow Leg Style, 16 oz., 2 pk. | $10.88
I think if I served this up in a seafood boil or something, you would not notice the difference but since I chopped it up, you could tell. I followed a recipe that I’ll credit below but I definitely took a lot of liberties. I’ll share my own recipe and the link to the original and let you make your own decision!
Mushrooms de-stemmed and rinsed, hanging out on the baking pan to pre-bake. We are supposed to bake this for about 3 minutes to help get rid of the moisture. It didn’t really lol…maybe I had to put it in longer?
My version of the stuffing, I basically omitted the egg and didn’t do the panko crust. Didn’t feel like I needed it anyway!
Mushrooms stuffed and ready for the oven! Yummy! I served these up at a BBQ and it was nicely enjoyed! I also had some extra for the bros and boy did they like it too. I think you absolutely need to serve it up with lemon slices and tabasco…it needs a bit of the acid/vinegar kick to cut through the richness of the stuffing.
Crab Stuffed Mushrooms
Ingredients
- 2 – 24 oz Baby Bella Mushrooms (Sam’s Club)
- 2 tablespoons extra-virgin olive oil, for brushing
- 2 tablespoon salted butter
- 1/4 cup shallot, small dice (1 big shallot from Safeway)
- 6-8 cloves fresh garlic, minced
- 16 ounces imitation crab (snow leg style from Sam’s Club)
- 8 ounces cream cheese, softened to room temperature
- 1 cup Italian blend cheese (any combination of mozzarella, provolone, and parmesan)
- 3 tablespoons fresh italian parsley, minced
- 3 tablespoons fresh italian basil, minced
- 2 teaspoon freshly cracked black pepper
- 1 teaspoon fine sea salt
- 1 teaspoon red pepper flakes, more to taste
EXTRAS/GARNISH:
- lemon slices, for serving
- Tabasco (or you hot sauce of choice), for serving
Instructions
- SAUTE THE SHALLOTS AND GARLIC. Heat the pan over medium/high heat. Add the butter, and when it’s melted, sauté the shallots for a couple of minutes, then add the garlic and sauté for another minute. Set this mixture aside to cool.
- COMBINE FILLING INGREDIENTS. The stuffed mushrooms with crab filling is best when it’s chilled for 1 to 24 hours, to allow the flavors to meld together. To a medium bowl, add the crab meat, cream cheese, Italian blend cheese, egg, fresh parsley, fresh basil, salt, pepper, and red pepper flakes. Mix well. Once the shallot/garlic mixture is cooled, fold that into the crab mixture.
- PREPARE THE MUSHROOMS. Preheat the oven to 375° F (190° C). Remove the mushroom stems (any stems and pieces can be frozen to use for stock later). Thoroughly rinse the mushrooms under cold water then pat them dry. Place the mushrooms cap side down on a baking rack placed over a sheet baking pan. Prebake them in the oven for 3 minutes to remove most of the excess moisture. You can turn the oven off for now.
- OIL THE MUSHROOMS. Pour some olive oil into a small bowl, and using a basting brush or your hands, lightly coat each mushroom cap with oil (inside and outside). Place the prepared mushrooms into the biggest baking dish you have (you may need to use two depending on the size, which is okay).
- STUFF THE MUSHROOMS. Fill each mushroom with about a tablespoon of the filling (this small scoop makes it easy). Use more or less of the filling depending on the size of each mushroom.
- Preheat the oven again to 375° F (190° C) then bake in the preheated oven for about 20 minutes. The mushrooms should be tender, and the filling fully warmed through.
- SERVE AND ENJOY! I recommend serving lemon slices and hot sauce (vinegar based) with stuffed mushrooms with crab. It adds a lot of flavor and acidity.