Creamy Crab Stuffed Mushrooms Food

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.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.
• Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.
• Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.
• In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
• Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom).
• Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
• Serve immediately.
• Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops. Serve immediately.

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 OR SHRIMP STUFFED MUSHROOMS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and celery. Saute until softens, about 5 minutes. Add cream cheese to soften.
• Place in a medium bowl; mix in shrimp and or crab meat, garlic, lemon juice, thyme, paprika, and panko. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Generously mound filling in mushrooms.
• Sprinkle cheese.
• Preheat oven to 350°F Bake mushrooms until tender about 20 minutes. Serve hot.

CRABMEAT-STUFFED MUSHROOMS

Steps:

• Heat oven to 350°F.
• Remove mushroom stems; chop enough stems to measure 1/3 cup. Discard remaining stems. Place mushroom caps, rounded sides down, in single layer in shallow baking dish.
• Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions and chopped mushrooms; cook 3 to 5 min. or until mushrooms are tender, stirring frequently. Stir in bread crumbs. Spoon into medium bowl. Add cream cheese; mix well. Stir in crabmeat.
• Melt remaining butter; brush onto mushroom caps. Fill with cream cheese mixture.
• Bake 18 to 20 min. or until heated through.

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 MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine cream cheese, mayonnaise, cheddar cheese, Worcestershire sauce, garlic powder, onion powder, Kosher salt and white pepper. Mix until well combined. You can use an electric mixer or stand mixer for this portion.
• Fold in crab meat.
• Fill each mushroom cap with a heaping portion of crab filling.
• Top each with a pinch of panko bread crumbs, tapping them down into the filling to stick.
• Bake for 12-13 minutes or until panko start to brown.
• Remove and top with chopped scallions or chives. Serve hot.
• If you've tried this recipe, come back and let us know how it was in the comments and ratings!

CAJUN CRAB STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch baking dish.
• Stir the cream cheese, Colby-Monterey Jack cheese, seafood seasoning, Cajun seasoning, hot pepper sauce, and garlic powder in a mixing bowl until smooth. Stir in the crabmeat and bread crumbs until evenly blended. Spoon the cheese mixture into the mushroom caps; set them filling-side-up into the prepared baking dish.
• Bake in the preheated oven for 7 minutes; set the oven to broil and broil until the tops are crisp and brown, about 3 minutes.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375°F. If using frozen or canned crab, thaw and gently squeeze any excess liquid.
• Brush off any debris on the mushrooms. Hold it stem side up in the palm of your hand. Using your thumb and index finger from your other hand, rock the stem gently back and forth until it pops. Remove and set aside for other use or discard. Place mushrooms top side down on a lined baking tray.
• In a bowl thoroughly mix together the room temperature, softened cream cheese, Worcestershire sauce, garlic and onion powders, salt, pepper and chopped parsley (See Note 3). Be sure this is creamed together well BEFORE adding the crab meat.
• Add the crab meat and gently fold the crab into the softened cream cheese mixture, trying not to completely break apart the crab meat.
• In a small bowl mix together the topping ingredients and set aside.
• Divide and stuff the filling into and on top of each mushroom. Sprinkle breadcrumb topping evenly over all and bake for 18 minutes until tops are golden brown. Serve warm.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375F.
• Thoroughly combine all ingredients in a mixing bowl except mushrooms and crab. If mixing is too difficult, microwave for 30 seconds and continue mixing. Gently fold in crab meat.
• Place mushrooms on a baking sheet. Stuff each mushroom with filling, distributing evenly between mushrooms. Gently spray mushrooms with cooking spray to prevent from drying out (optional; can also baste with melted butter).
• Bake mushrooms for 20 minutes or until filling is heated through and mushrooms are cooked completely. Enjoy immediately or at room temperature.

CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 °F
• Clean mushrooms with a damp paper towel to remove any dirt and debris.
• Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily.
• Place mushrooms on a large baking sheet that has been lined with parchment paper.
• In a medium-sized bowl mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper.
• Add crabmeat and green onions. Mix delicately until just combined so the crabmeat does not break apart too much.
• Fill each mushroom cap with 1 to 1 ½ tablespoons of the crabmeat filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking.
• Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
• Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown.
• Serve with additional chopped chives and a sprinkle of paprika. Enjoy!

KETO CREAMY CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper or aluminum foil.
• Place the mushroom caps on the baking sheet, evenly spaced, stem-side up. Season with 1/2 teaspoon salt.
• In a medium bowl, mix together the crabmeat, cream cheese, 2 tablespoons of the chopped parsley, the green onions, 2 tablespoons of the Parmesan cheese, and the garlic powder and dried herbs. Stir in 1 teaspoon salt and 1/4 teaspoon pepper.
• Stuff the mushroom caps with rounded tablespoonfuls of the cheesy crab mixture. Evenly space the stuffed mushrooms on the prepared sheet pan. Brush or drizzle each mushroom with the melted butter. Top the mushrooms with the remaining 2 tablespoons Parmesan cheese, then bake until the filling is hot and melted and golden on top, about 25 minutes.
• In a small bowl, toss together the remaining 2 tablespoons chopped parsley and lemon zest. Sprinkle the lemony mixture over the mushrooms and serve.

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).