recipes

Crab Stuffed Mushrooms

A tasty appetizer seasoned with thyme, oregano, and savory spices. Fresh mushrooms filled with a creamy crab mixture make an elegant party bite.

Prep time: 25 minutes Ready in: 40 minutes Cook time: 15 minutes Servings: 6 Storage: Best served fresh; can be prepped 1 day ahead

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Ingredients

• 1 lb fresh mushrooms (about 2 inches across)
• 7 oz crabmeat (fresh, canned, or imitation)
• 5 green onions, thinly sliced
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp ground savory
• Ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1/3 cup mayonnaise
• 3 tbsp grated Parmesan cheese (for topping)
• 1/4 tsp paprika

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Shopping List

🍄 Produce

• 1 lb fresh mushrooms (about 2 inches across)
• 5 green onions

🦀 Seafood

• 7 oz crabmeat (fresh, canned, or imitation)

🧀 Dairy

• Grated Parmesan cheese (need 1/4 cup + 3 tbsp)

🥫 Condiments & Pantry

• Mayonnaise (need 1/3 cup)

🧂 Spices

• Dried thyme (need 1/4 tsp)
• Dried oregano (need 1/4 tsp)
• Ground savory (need 1/4 tsp)
• Ground black pepper
• Paprika (need 1/4 tsp)

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Instructions

1. Preheat the oven. Preheat oven to 350°F (175°C).

2. Prepare the filling. In a medium bowl, combine crabmeat, green onions, herbs (thyme, oregano, savory), black pepper, 1/4 cup Parmesan cheese, and mayonnaise. Mix until well combined. Refrigerate filling until ready to use.

3. Prepare the mushrooms. Wipe mushrooms clean with a damp towel. Do not rinse under water as they will absorb it. Remove stems and discard. Spoon out the gills and the base of the stem, making deep cups in each mushroom cap.

4. Fill the mushrooms. Fill each mushroom cap with rounded teaspoonfuls of the crab filling. Place filled mushrooms in an ungreased shallow baking dish. Sprinkle tops with the remaining 3 tbsp Parmesan cheese and paprika.

5. Bake. Bake for 15 minutes. Remove from oven and serve immediately.

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Serving Ideas

• On a platter with cocktail napkins
• Alongside other appetizers like bruschetta or cheese platters
• With a lemon wedge garnish
• As part of a seafood appetizer spread
• With a light white wine or sparkling water

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Notes

• Choose good-sized mushrooms, about 2 inches across, for easier stuffing
• Don’t run mushrooms under water when cleaning; they’re like little sponges and will absorb it. Use a damp towel instead
• The filling can be made with fresh, canned, or imitation crabmeat depending on budget
• Can be assembled ahead and refrigerated, then baked just before serving
• If using canned crabmeat, be sure to rinse it first