Crab Stuffed Mushrooms
Crab Stuffed Mushrooms is an appetizer you will want to serve often when you want to impress your guests.
I use cajun crab dip purchased from the store that contains imitation crab meat (shhh–my little secret). If you cannot find cajun crab dip, you could purchase regular crab dip and add some creole seasoning to it. The most time-consuming part of the recipe is cleaning the mushrooms. It is better to use a small kitchen brush for this purpose rather than rinsing them with water which tends to make them soggy. In conclusion, try my Crab Stuffed Mushrooms soon. This would be the perfect appetizer to go with my Two-tone Lasagna.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Crab Stuffed Mushrooms:
If you like this recipe, please like and share it!
Crab Stuffed Mushrooms is an appetizer you will want to serve often when you want to impress your guests. I use cajun crab dip purchased from the store that contains imitation crab meat (shhh--my little secret).
- 1 lb. whole button mushrooms
- 4 tablespoons butter, divided
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Italian bread crumbs
- 1/8 cup parmesan cheese
- 3/4 cup cajun crab dip
- 1 cup shredded colby/monterey jack cheese
Brush the mushrooms clean, and gently remove the stems.
Finely chop the mushroom stems and saute in 2 tablespoons butter along with the chopped onions until tender.
Add the salt, pepper, bread crumbs, parmesan cheese, crab dip (you may have to gently cut up the larger pieces of crab).
Heat and stir until all ingredients are incorporated.
Remove from heat and add the shredded cheese.
Gently mound the mixture into the mushroom cavity, and place on a baking sheet.
Melt the remaining 2 tablespoons butter and drizzle over the stuffing mixture.
Bake in a preheated 400 degree oven for 15 minutes.
Have you tried this recipe? If so, please tell me what you thought in the comments and give it a star rating. Thanks so much!