Best 3 Crab Mushroom Caps Recipes
Seafood and mushroom lovers, this recipe is for you! Crab mushroom caps are a delectable appetizer or main course that combines the best of both worlds. Stuffed with a mixture of crab meat, mushrooms, and a creamy sauce, these caps are then baked to perfection. The result is a flavorful and satisfying dish that is sure to impress your guests. The recipe includes variations for using different types of crab, mushrooms, and cheeses, so you can customize it to your liking. And if you're looking for a vegetarian option, there's a meatless version included as well.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB STUFFED MUSHROOM CAPS W/ TARRAGON HOLLANDAISE
Steps:
- Sauce: Fill bottom of sauce pan with enough water to coat about 2 inches. Bring to boil then remove from heat. Place glass mixing bowl over boiling water making sure the bottom does not touch the water, and whisk together butter, old bay, tarragon, and Sherry. In a small mixing bowl, whisk together egg yolks and water until fluffy. Then slowly temper eggs by whisking a little of the hot butter mixture. Then slowly poor egg mixture into glass bowl and whisk until you have created a thick emulsification that has the texture of a soft pudding. Then finish by whisking in lemon juice and more Old Bay if desired. You must work fast, or the mixture will not emulsify properly, and you must continuously whisk the eggs so they do not begin to scrabble. Mushrooms: Preheat oven to 350 degrees. Whisk together everything except butter, crabmeat and mushrooms. Gently fold in crabmeat being very careful not to break any lumps of crabmeat. Coat both side of mushroom with butter and fill with crab mixture. Place on a baking sheet and top with hollandaise sauce. Bake in oven for 15 minutes.
CRAB AND SPINACH STUFFED MUSHROOM CAPS
Categories Mushroom Shellfish Appetizer Broil Quick & Easy
Yield 24 mushroom caps
Number Of Ingredients 8
Steps:
- -Heat cream cheese in microwave for 1 minute to soften -Add Ricotta cheese, finely chopped green onion and spinach to cream cheese -Fake canned or fresh crab meat (for even distribution) and add to cheese mixture -Add salt and white pepper to taste, set aside -Remove stems from mushrooms and brush off any dirt from caps -Preheat oven to 400°F -Stuff cheese mixture into mushroom caps and arrange on baking dish large enough to accommodate 24 caps -Pour meted butter over stuffed caps and bake for 25-30 minutes -Serve immediately
GREEK MAHI MAHI &CRAB STUFFED PORTABELLA MUSHROOM CAPS
Steps:
- (same as Greek style Mahi Mahi pretty much) Preheat broiler (low). Toss tomatoes, cucumbers, olives, with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt. Set aside, siring occasionally. Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper. Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish, save half for mushrooms. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil. With remaining mayo/feta mixture add ingredients for stuffed mushrooms. Place top down on end parchment paper. Drizzle extra virgin olive oil and sprinkle salt and pepper over mushrooms, spread on mixture. Season with chives and a sprinkle of lemon juice. Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with stuffed mushrooms, and tomato & cucumber salad (add feta as desired).
Tips:
- Select the right crab meat: Opt for fresh or frozen lump crab meat for a premium taste and texture. Avoid using canned crab meat, as it tends to be of lower quality.
- Enhance the crab flavor: Before incorporating the crab meat into the recipe, sauté it briefly in butter with a touch of lemon juice. This step intensifies the crab's natural sweetness and adds a delightful aroma.
- Use high-quality mushrooms: Choose fresh, firm mushrooms with no signs of bruising or blemishes. White button mushrooms are a classic choice, but you can also experiment with flavorful varieties like shiitake, cremini, or oyster mushrooms.
- Prepare the mushrooms properly: Clean the mushrooms thoroughly with a damp cloth or paper towel. Remove the stems and finely chop them to create a flavorful filling for the crab mixture.
- Season the filling generously: Don't be shy with the seasonings! A combination of minced garlic, chopped parsley, salt, and pepper adds essential flavor to the crab-mushroom filling.
- Stuff the mushrooms evenly: Divide the crab-mushroom filling equally among the mushroom caps. Make sure to press the filling firmly into the caps to prevent it from falling out during baking.
- Bake at a high temperature: Preheat the oven to a high temperature (400°F or 200°C) to ensure that the mushrooms cook quickly and retain their moisture.
- Keep an eye on the cooking time: Baked crab-stuffed mushrooms don't take long to cook. Overcooking can result in dry, tough mushrooms, so keep a close watch on them during the baking process.
- Garnish before serving: Once the mushrooms are cooked, garnish them with fresh herbs like chopped parsley or chives for an extra touch of color and flavor.
Conclusion:
Crab-stuffed mushrooms are a delectable appetizer or main course that combines the delicate flavors of crab and mushrooms. By following these tips, you can create a dish that is not only delicious but also visually appealing. Whether you're hosting a special occasion dinner or simply looking for a delightful meal to enjoy with friends and family, these crab-stuffed mushrooms are sure to impress. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds craving more.
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