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Crab Stuffed Mushrooms-with a hint of hot sauce to give them just a little kick
One of the greatest things about being a food blogger is I can make anything I want at any time of the day. And claim it’s for the blog. It’s how I justified having Crab Stuffed Mushrooms for lunch the other day. On a Tuesday. For no other reason than I wanted them. Oh, and that I needed the good afternoon light to get photos.
Yeah, those are the excuses I used to make these when no one else was even home to help me eat them. We all make sacrifices for our jobs. This was one of mine.
Seriously though. Only two of us even like mushrooms in my house anyway. It’s my son and me. The girls could live the rest of their lives happily without even looking at a mushroom. Not for me and “the boy.” No, we’ll fight over the stray sauteed mushroom that accidentally landed on one of the girl’s plates. Dueling forks and may the best one win.
I’ll buy a pound of mushrooms, just for the 2 of us. It doesn’t matter if they’re raw, sauteed, baked, sliced or whole. We will devour every last one.
With the addition of crab, I knew there could be trouble. I couldn’t have my son trying to eat my subject before I was able to photograph it. His hovering might have caused shadows across the plate. His drool might cause a spot on the linens. Yes these are all the justifications I used to have stuffed mushrooms all to myself for a late lunch last week.
I don’t feel guilty saying I enjoyed every bite. The crab and cream cheese, along with the fresh herbs, blended beautifully with just the hint of garlic in the background. What sets these apart from other stuffed mushrooms is the hot sauce. Not enough to burn your mouth but just enough to let you know there’s something more there in the background.
They were still warm when my son came home after school. He devoured every last one I left for him. And then asked when we’d be having them again.
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Crab Stuffed Mushrooms
Ingredients
- 22-24 medium sized button mushrooms
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 8 ounces crab meat
- 5 ounces cream cheese, softened
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup grated Parmesan cheese
- 1/8-1/4 teaspoon hot sauce (a few dashes to taste)
- 1/2 cup seasoned bread crumbs
- Cooking spray
Instructions
- Wipe mushrooms with a dry paper towel to clean. Remove stems from mushrooms and cut ends off. Chop stems and saute with garlic in butter in a small pan until mushroom stems are tender. Remove from heat and let cool a bit.
- Combine cream cheese, chives, parsley, salt, pepper, parmesan cheese and hot sauce in a medium bowl. Add in crab meat and cooked stems.
- Fill mushroom caps with rounded tablespoons of the filling, enough to create a dome of filling.
- Place bread crumbs in a small bowl. Roll tops of stuffed mushrooms in the bread crumbs to coat. Place mushrooms in a large baking pan. Spray tops lightly with cooking spray.
- bake in a preheated 350 degree oven for about 20 minutes, until tops are golden.
Notes
I use Louisiana Hot Sauce
recipe source ChocolateChocolateandmore.com
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About Grace
When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...
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Comments
Oh my goodness! I was on Triberr, saw the photos of these beauties and came to a screeching halt so I could click on over. I have to say; kudos to you for taking it on the chin and doing that hard, hard work ‘for you blog.’ It’s such a sacrifice, isn’t it? I have to do that all the time and it just pains me. 😀
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Kitchen Kelli says
My daughter and I are the ones in this house who love mushrooms. Mr. Picky Eater even claims he is “allergic” to them. Right. It’s really okay because that’s all the more for us! we get crab stuffed mushrooms every time we have a chance at a restaraunt so having this recipe will make a weekend treat much easier and cheaper than going out! Thanks for a great recipe!
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Kriata says
I love stuffed mushrooms! I will def have to try your recipe. 🙂
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Paula says
I’ve been craving stuffed mushrooms, this is a great vartiation for me to try! Thanks Joan!!
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Joan, thanks for sharing with us at Marvelous Monday tonight! I especially loved stuffed mushrooms. Pinning to my MM board!
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Stephanie says
Those look amazing! Do you use fresh crab meat or imitation? I really want to make these for a family gathering this weekend!
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Joan Hayes says
I prefer fresh crab meat but the imitation works just as well.
Linda says
How far in advance can you prepare the mixture?
Reply
Joan Hayes says
I wouldn’t make it more than a day in advance, we are talking about seafood (crab) always better safe than sorry.
Ashley says
What kind of crabmeat do you use? My aunt makes awesome stuffed mushrooms, o yjink she uses imitation and grates it. Do you use canned or imitation ctabmeat?
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Joan Hayes says
I’ve used both fresh real crabmeat and the imitation. It depends on what is on sale at the store.
Karen C says
These look so good. I might just have to make a batch just for me Since my fiance is mushroom averse as well. To keep my stuffed mushrooms from being ‘soggy’, I pre-bake the caps, open side down, on a cookie sheet for 10-12 minutes to release the moisture. I let them cool and drain for a few minutes on paper towels before stuffing and baking on a clean & dry cookie sheet. It takes a little extra time but it’s worth it.
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