5 from 1 vote
crab stuffed mushrooms recipe
Crab stuffed mushrooms
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Dungeness crab stuffed mushrooms make for a really delicious appetizer for a special occasion. It's similar to a crab cake but enriched with creamy mascarpone cheese.

Course: Appetizer
Cuisine: American
Keyword: crab, Dungeness
Servings: 4 people
Author: Michelle Barsness
Ingredients
  • 1 lb cooked Dungeness crab meat (about 2 cups)
  • 1/3 cup mascarpone cheese
  • 2 tsp lemon juice
  • 1/2 tsp Old Bay seasoning
  • 1 pinch sea salt
  • 1/4 tsp freshly ground white pepper
  • 1 large egg white
  • 2 scallions diced
  • 1/4 cup red bell pepper diced
  • 2 tbsp Italian flat leaf parsley minced
  • 1/4 cup Panko or plain bread crumbs
  • 12-15 golf ball sized white mushrooms stems removed
  • tbsp extra virgin olive oil
  • non-stick cooking spray
  • hot sauce for topping, optional
  • additional fresh parsley leaves for garnish
  • lemon wedges, optional for garnish
Instructions
Stuffing
  1. Use paper towels to gently dab out any excess water from your crab meat. Chop any large pieces of crab into bite sized pieces. Use a large bowl. Combine together the mascarpone cheese, lemon juice, seasoning, salt, pepper, scallions, bell pepper and parsley and egg white. Stir in the crab meat and the Panko crumbs. The mixture shouldn't be too wet. Add in a little more Panko if necessary. Set aside. It can be refrigerated about 30 minutes if necessary.

Mushrooms
  1. Preheat the oven to 400 F. Spray a baking sheet or broiler pan lightly with non-stick cooking spray. Remove the stems from the mushrooms. Do this by gently pushing the stem with your thumb to one side and back to the other. It should pop out. Fill each mushroom cap with the crab mixture. (I fill them up high). Place the stuffed mushrooms on the baking sheet and drizzle them with extra virgin olive oil all over the sides of the mushrooms. Bake the mushrooms for about 12 minutes or until the crab turns a golden brown and the mushrooms begin to sweat. They will shrink in size a little as they cook.

  2. Transfer the mushrooms to a platter. Drizzle the tops with a little hot sauce and parsley for garnish. Serve hot. Lemon wedges on the side are also a nice garnish.

Recipe Notes

This recipe will serve four to six people generously using medium golf-ball sized white mushrooms. If you want a smaller passed appetizer, I suggest choosing small to medium sized mushrooms which will be easier to pop in your mouth. The filling will also go further in this case.

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