Appetizers are those fun little bites that everyone is supposed to take one or two of. This recipe is supposed to be for that purpose but it is nearly impossible not bust a few of these crab stuffed mushroom caps.
Most of us don’t enjoy the luxury of fresh crab year long… or ever. Using canned crab meat might make you feel like you are using imitation but these days, canned foods have come a long way and canned crab is actually on the very high end of the quality scale. If you do have fresh crab, use it and don’t rub it in. Everyone else, most seafood markets sell a great canned crab option. It might go without saying but check the ingredients to make sure crab is the only ingredient. If the label says pollock or some other fish name then it is an imitation product.
As far as mushrooms go, Portobello is a great one for this recipe but button mushrooms and cremini caps will work as well.
To make this Crab Stuffed Portobello recipe, start by preheating your oven to 375 degrees Fahrenheit.
Clean your mushrooms by washing them under running water or by using a wet paper towel to wipe away any dirt. Mushrooms are dirty but a little dirt won’t hurt. Ignore the old wives tales of not using water to wash you mushrooms, it makes little to no difference to any normal person.
Lightly season your mushroom caps with olive oil, salt, and pepper and set them aside while preparing the crab stuffing.
In a mixing bowl, add your crab meat, parsley, scallions, and touch of olive oil. Season with salt and pepper and gently mix together as to not break apart the crab meat too much.
Stuff each mushroom cap with a heaping amount of the crab mix.
Heat a sauté pan over medium heat. Add butter to the pan and allow it to melt completely. Add garlic, bread crumbs, red pepper flake, and parmesan cheese to the pan. Heat for about two minutes giving the breadcrumbs and cheese time to toast and come together.
Top each of the stuffed Portobello mushrooms with some of the bread crumb mixture.
Bake the Crab Stuffed Portobello Mushrooms for 20-25 minutes or until the mushrooms are tender and the bread crumbs are golden brown.
Serve these as they are or with red pepper remoulade (you can find it on the Maryland Crab Cakes Recipe).
Crab Stuffed Portobello Mushrooms
Ingredients
- 1 cup Lump Crab Meat
- 1/2 cup Chopped Parsley
- 3 Sliced Scallions
- 1 Pinch Red Pepper Flake
- 1 tbsp Roasted Garlic
- 2 tbsp Salted Butter
- 1/3 cup Bread Crumbs
- 4 tbsp Parmesan
- 10 Baby Portobello Mushroom Caps
- Kosher Salt and Black Pepper
- Olive Oil
Instructions
- Preheat the oven to 375 degrees.
- Start by lightly seasoning your mushroom caps with olive oil and salt and pepper then arrange them on a baking pan until the crab stuffing is ready.
- In a mixing bowl, add your crab meat, parsley, scallions, and a touch of olive oil. Season with salt and pepper and gently mix together. Stuff each of the mushroom caps with the crab.
- Heat a sauté pan over medium heat, add butter to the pan and allow to melt. Add garlic, bread crumbs, red pepper flake, and parmesan cheese. Heat for about two minutes giving the bread crumbs and cheese time to come together. Top each of the mushroom stuffed crabs with the bread crumb mixture.
- Bake at 375 for about 20 minutes or until the mushroom are tender and the bread crumbs have a golden, brown color.