Crab Stuffed Mushrooms

These 20-minute crab stuffed mushrooms are the perfect appetizer. Considering this dish is so elegant, it's surprisingly easy to make.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 83kcal

Author Vered DeLeeuw

Ingredients

24 cremini mushrooms large; about 1 pound
Olive oil cooking spray
8 ounces fresh lump crabmeat
¼ cup scallions chopped
6 tablespoons sour cream
¼ cup Parmesan grated
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon black pepper
⅛ teaspoon paprika

Instructions

Preheat the broiler to high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
24 cremini mushrooms, Olive oil cooking spray
Transfer the crabmeat to a medium bowl, feeling through the meat to ensure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
8 ounces fresh lump crabmeat
Add the scallions, sour cream, Parmesan, garlic powder, dried thyme, and black pepper. Mix well with a rubber spatula until thoroughly combined. Taste to ensure the filling is salty enough for your palate. If not, add salt to taste.
¼ cup scallions, 6 tablespoons sour cream, ¼ cup Parmesan, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ¼ teaspoon black pepper
Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
⅛ teaspoon paprika
Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil. Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes.
Serve immediately.

Video

Notes

The fresher the crab meat you use, the better this appetizer will taste.
Pick larger mushrooms. If you’re buying pre-packed baskets, you’ll probably need to buy an extra one. Use the smaller mushrooms in this sautéed mushrooms recipe or to make cream of mushroom soup.
Crabmeat is very salty, so I find that there's no need to add salt. You can, of course, taste the filling and decide for yourself. Generally speaking, the seasonings are guidelines. Always adjust to taste.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power or in a 350°F oven. They are also good when served cold. I don't recommend freezing the leftovers.

Nutrition