Mushrooms Stuffed with Crab Meat

20 servings Prep: 20 m Cook: 15 m Total: 35 m Intermediate
4.0/5 (1)
Mushrooms Stuffed with Crab Meat
Great idea for holiday parties and dinners or just when you are plain hungry! Fresh mushroom caps are sautéed with butter, lemon juice, and garlic, then filled with a creamy mixture of lump crab meat, pimento, mayonnaise, and sour cream. Perfect for entertaining or anytime you want a delicious bite-sized treat.

Ingredients

20 servings
  • 20 2 inch fresh mushrooms
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 pound lump crab meat
  • 2 tbsp minced pimento
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tsp salt
  • dash of Tabasco or hot sauce
  • dash of Worcestershire sauce

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash and remove stems from mushrooms, setting caps aside.
  3. Mix the butter, lemon juice, garlic powder, and salt in a fry pan over medium heat. Once butter is melted, add mushroom caps and sauté for 3-4 minutes until slightly softened.
  4. While mushrooms are cooking, combine the crab meat, minced pimento, mayonnaise, sour cream, Tabasco, and Worcestershire sauce in a bowl.
  5. Remove mushroom caps from heat and let cool slightly. Fill each mushroom cap with the crab mixture, mounding it slightly.
  6. Arrange stuffed mushrooms on a baking sheet sprayed with cooking spray and bake for 15 minutes until the filling is heated through and tops are lightly golden.
  7. Serve warm.

Common Problems and Solutions

Q: Can I prepare these ahead of time?

A: Yes! You can sauté the mushroom caps and prepare the filling up to 24 hours in advance. Store separately in the refrigerator, then stuff and bake just before serving. If baking cold mushrooms, add 2-3 minutes to the baking time.

Q: My mushroom caps are releasing water while baking. How do I prevent this?

A: Make sure to sauté the mushrooms first - this helps release excess moisture. Also, don't wash mushrooms under running water; instead, wipe them clean with a damp paper towel to prevent them from absorbing water.

Q: Can I use imitation crab meat?

A: While you can use imitation crab in a pinch, real lump crab meat gives these a much better flavor and texture. It's worth the extra expense for a special occasion appetizer.

Tips and Techniques

Don’t skip the sautéing step - it adds flavor and helps prevent watery mushrooms. Also, choose mushrooms that are roughly the same size so they cook evenly. If you have larger mushrooms, you can increase the filling amount accordingly.

Ingredient Substitutions

  • lump crab meat: canned crab meat, well-drained
  • sour cream: Greek yogurt or cream cheese
  • fresh mushrooms: button or cremini mushrooms work equally well
  • Tabasco: any Louisiana hot sauce or cayenne pepper

Equipment Needed

  • Large frying pan or skillet
  • Baking sheet
  • Mixing bowl