Best 4 Crab Stuffed Mushrooms With Horseradish Dipping Sauce Recipes

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
• Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
• Bake for 15 minutes. Remove from oven, and serve immediately

CRAB STUFFED MUSHROOMS

Steps:

• Spray a 9x12-inch glass baking dish with cooking spray.
• Use an additional baking dish if needed.
• Drizzle olive oil or butter in the bottom of the baking dish.
• Wipe mushrooms with a damp paper towel to clean.
• Remove stems, set aside caps and chop stems to add to filling.
• In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and mayonnaise.
• Use a small cookie scoop to mound filling onto each mushroom cap.
• Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
• Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
• Bake for 20 to 25 minutes at 425°F.
• Best served hot.
• Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

CRAB STUFFED MUSHROOMS WITH GARLIC & HORSERADISH

Steps:

• Wash mushrooms, pat dry, remove stems and set aside.
• In a small bowl combine scallions and butter and microwave on high for 2 minutes.
• Stir in crabmeat, parsley, horseradish, garlic and hot pepper sauce, stirring well.
• Place half the mushrooms gill side up on a plate and fill each cap with crab mixture.
• Microwave on high 3-4 minutes, turning plate once.
• Remove mushrooms to a serving plate.
• Repeat this process with the remaining mushrooms.
• Let stand 2-3 minutes before serving.
• Sprinkle with red pepper to garnish.

CRAB STUFFED MUSHROOMS WITH HORSERADISH DIPPING SAUCE

Steps:

• Preheat oven to 375 degrees. In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay (I use a good deal of old bay). Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together. remove stems from the mushrooms, using a spoon hollow out the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil and bake for 20-25 minutes or until the filling is golden. You don't want to over cook the mushrooms or they will be too moist and the filling will become soggy. For the Horseradish Dipping Sauce: Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream.