Best 6 Creamy Crab Stuffed Mushrooms Recipes

CRISPY CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
• Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.

CREAMY CRAB STUFFED MUSHROOMS

Steps:

• 1. Preheat oven to 375 degrees
• 2. Lightly spray mushrooms with olive oil spray and arrange mushrooms cap side down on a cookie sheet. In a large bowl mix cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley and crab.
• 3. Scoop about 1 1/2 tablespoons of filling into each mushroom. Bake for 20 minutes. Turn the broiler on the last minute of cooking to lightly brown the tops. Stay close by as I have always found broilers unpredictable.

CRAB STUFFED CREAM CHEESE 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, bread crumbs, parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and Cream Cheese.
• 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 Mozzarella Cheese over.
• 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

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

CREOLE CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
• Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
• Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
• Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
• Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

CRAB STUFFED MUSHROOMS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
• In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
• Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.