Crab Stuffed Mushrooms

Creamy crab stuffed mushrooms are an impressive easy appetizer!

Made with breadcrumbs, cheese, and seasonings, they're perfect for parties & the holidays!

SERVINGS: 15-20 stuffed mushrooms

Serves 4-6 (f you are serving more, double or triple the ingredients)

Ingredients

15-20 whole baby bella mushrooms – we recommend mushrooms on the larger side
8 ounces fresh handpicked Jonah crab meat
4 tablespoons plain Mayo
1 large egg yolk
2 cloves garlic - minced
½ teaspoon Cajun seafood seasoning
1/4 teaspoon kosher salt
3 tablespoons Italian seasoned breadcrumbs (Or use Panko Crumbs and Italian Seasoning)
2 green onions finely chopped
2 tablespoons goat cheese (optional)
1/4 cup finely grated Parmesan cheese
Freshly ground black pepper
Chopped fresh parsley

Instructions

Preheat the oven to 350 degrees F.
Rinse the mushrooms, wipe off excess water with a paper towel. Start to remove the stems from the mushrooms, set aside to use for another dish or discard. (TIP: you can use them in our Oyster Meat & Sausage stuffing recipe). Set the cleaned caps aside.
In a medium mixing bowl, whisk together the mayo, egg yolk, garlic, and OLD BAY.
Stir in the breadcrumbs, green onion, goat cheese, and parmesan cheese.
Add the crab meat.
With a fork or spatula, stir gently to incorporate it evenly.
With a spoon, generously mound the filling into each mushroom cap. They will be very full. Arrange the stuffed mushrooms in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
Bake the crab-stuffed mushrooms until browned and the filling is cooked through, about 20 to 25 minutes. Some liquid may seep out of the mushrooms; simply leave it behind in the pan.
When removed from the oven, let the mushrooms cool down for at least 5 minutes. Transfer to serving plate.
Top lightly with ground black pepper and an additional pinch of salt to taste. Sprinkle with fresh parsley. Enjoy warm or at room temperature.