Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • About This Recipe

    “This recipe came from Southern Living Magazine years ago…..make copies ofit to take with you wherever you serve it!They will ask for it”

    Ingredients

  • 12large mushrooms or 18mediummushrooms
  • 2tablespoonssalad oil
  • 1 (6ounce) packages frozen crabmeat, thawed and drained (or use fresh..I do)
  • 1egg, lightly beaten
  • 2tablespoonsmayonnaise
  • 2tablespoonsonions, finely chopped
  • 1teaspoonlemon juice
  • 1/2 cupsoft breadcrumbs, divided equally
  • 2tablespoons butter or 2tablespoonsmargarine, melted

    • Directions

  • Gently rinse mushrooms, and pat dry.
  • Remove stems.
  • Brush caps with saladoil, and place upright in a buttered baking dish.
  • Combine the egg, crab,mayonnaise, onion, and lemon juice with 1/4 cup breadcrumbs.
  • Stuff the capswith the mixture.Combine the remaining 1/4 cup breadcrumbswith the meltedbutter.
  • Sprinkle over crab mixture.Bake at 375 for 15minutes.
  • They shouldbe a golden brown on the breadcrumb/butter topping.
  • Serve immediately.
  • Also, caution when they are served.
  • There will be juice in the cap under the mixture which will beVERY hot.

    • Reviews

  • “This is a wonderful dish! I make it during the Holidays as an appetizer and it’s always the first to go. Make sure your family &/or your guests know that they are VERY hot when first taken out of the oven!!!”

  • “Wonderful appetizer…I found that 20 minutes in my electric oven is better. The next time I made this I sprinkled Sargento Mexican shredded cheese on top rather than the bread crumbs and it was great. I will make this many times, especially for holidays.Joan”

  • “Very nice dish. I couldn’t find the large mushrooms so I used a large package of the small ones and it worked just fine. I also put in a tiny bit of shredded mozzarella with the stuffing mix. Next time I might bake for just a couple of minutes longer.”

  • “I made these around Christmas last year.My husband (who never requests anything) asked if I would be making these for Thanksgiving!
    Definetly a keeper! (the husband and the recipe!)
    btw…added grated Parm to mine too.”

  • “These were okay, I have had tastier ones in the restaurant before…so I’ll keep looking for this recipe.”

  • “was the best i ever had thats for sharin you recipe :)”

  • “These were ok. I guess I was just expecting something different. I cut up most of the stems && sauted them witht he onions.Also, I added some mozz. cheese on top and I prefered that over the ones that didn’t have cheese. My boyfriend ate these up, so I would recommend them to anyone, just not for me. I do have to add that I had extra stuffing left, so I stuffed some chicken breasts with it and I liked the stuffing a lot more when it was in the chicken as opposed to the mushrooms. Maybe too much mushroom flavor with the stems plus the mushrooms.”

  • “Really good.I used Egg Beater and topped them off with Parmesan cheese.I cut the recipe down for 2.Thanks for posting.Sage/Rita”

  • “I made these for my husband, the most picky eater ever, and he loved it.I used large portobello mushrooms and mixed the top layer of bread crumbs with cheese.It was very good.I am making it again tonight!”

  • “We just loved these mushrooms!I sauteed the mushroom stems and onions to add a little flavor… otherwise the recipe as is = perfect!!!”

  • “I made these last year for my family’s christmas eve celebration and they went over so well I had to double the recipe this year! I used canned crab last year, but we tried something a bit different this year. My Mom made them with imitation crab meat instead and there was quite a bit of the crab mixture left over after she stuffed the caps, so she rolled it into balls and baked them up alongside. Good eats!”

  • “These were great! I added some fresh grated Parmesan cheese to the bread crumbs on top and I used canned crab. Other than that, I made them as written and they were delicious!”

  • “We liked these, although will go with Joan’s idea of cheese on top rather than more breadcrumbs. I’ll experiment with different types of cheese.I think a mixture would be nice. :)”

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