Crab Stuffed Mushroom Recipe

Yummy mouth watering crab stuffed mushroom recipe. Serve these for appetizers at your next party and you'll see the plate empty in no time.

Crab Stuffed Mushrooms

When I make theses crab stuffed mushrooms for my parties, they are the first appetizer to be cleared off the plate. I serve them on a platter that is garnished with lemon wedges. Sometimes, depending on the party, I add a toothpick in each one, which makes for easy grabbing for my guests. Crab stuffed mushrooms are prettty easy to make. Most of the work is in chopping up the vegetables, which really isn't that much work at all. This stuffed mushroom recipe calls for jarred crab but you can also use fresh crab if you wish. To save on prep time you can make the stuffing the night before your party and store in the refrigerator overnight.

Crab Stuffed Mushrooms - Ingredients

2 lbs. button mushrooms
½ medium onion
½ red bell pepper
2 garlic cloves
2 tablespoons unsalted butter
1 jar (6-8 oz.) crab meat
¼ tsp. salt
¼ tsp. pepper
1 pkg (8 oz.) cream cheese, room temperature
1 egg yolk
½ cup Parmesan cheese, shredded
1-2 lemons cut into wedges for garnish

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Crab Stuffed Mushrooms - Directions

Clean all 2 pounds of the mushrooms with water and then pat them dry with a dry paper towel.
Pull the stems off the mushrooms; set the mushroom caps aside.
Finely chop the mushroom stems, onion, bell pepper, and garlic; place the chopped vegetables in a small bowl.
Melt the 2 tablespoons of unsalted butter in a frying pan over high heat.
Add the chopped vegetable mixture to the frying pan and cook for 10-12 minutes; stirring occasionally.
Add the crab meat, salt and pepper; cook 2 minutes.
Place the mixture into a bowl and let it cool.
Add the 8 ounce package of cream cheese (the cream cheese should be at room temperature), egg yolk and half the Parmesan cheese; mix thoroughly.
If you are making a day in advance, cover the bowl and store it in the refrigerator overnight.
Preheat the oven to 450 degrees.
With a spoon, scoop the crab mixture out of the bowl and pack it into a mushroom cap; place the stuffed muchroom on a baking sheet and repeat with each mushroom.
Sprinkle the remaining Parmesan cheese on top of the stuffed mushrooms.
Place the mushrooms in the oven and bake for about 25 minutes.
Remove the mushrooms from the oven. They taste best served warm, so after you remove them from the over, place them on a platter, garnish with lemon wedges and serve immediately.