Description

Perfect Crab-Stuffed Mushrooms are a delightful appetizer that combines the rich flavor of crab with the earthy taste of mushrooms. They are easy to make and packed with flavor, making them a popular choice for gatherings, parties, or family dinners.

How to Serve Perfect Crab-Stuffed Mushrooms

Serve these stuffed mushrooms hot from the oven. They are perfect as an appetizer or a snack. You can also pair them with a fresh salad or a light dip for added flavor.

How to Store Perfect Crab-Stuffed Mushrooms

If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to 3 days. When ready to eat, reheat them in the oven for the best texture.

Tips to Make Perfect Crab-Stuffed Mushrooms

Use fresh crabmeat for the best flavor.
Be gentle when mixing the crab to keep it chunky.
Try adding a pinch of cayenne pepper for a little kick.

Ingredients

Scale

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
0.5 cup dry bread crumbs
0.25 cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
0.5 teaspoon dried dill weed
0.5 cup butter, melted
1.5 pounds fresh button mushrooms, stems removed
0.5 cup shredded Monterey Jack cheese
0.25 cup dry white wine

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl.
Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
Pour 1/2 cup melted butter in a 9×13-inch baking dish; turn mushroom caps in butter to coat.
Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese.
Pour white wine into the baking dish.
Bake in the preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Notes

You can switch up the cheese in this recipe. Cream cheese, cheddar, or even feta can give a different flavor profile to your stuffed mushrooms.