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Crab-Stuffed Mushroom Caps
20 minute prep
Crab-Stuffed Mushroom Caps
makes 4 to 6 servings
Crab-stuffed mushroom caps are the ideal party appetizer— you can assemble them the day before, refrigerate until it’s party time, and then bake them moments before your guests arrive. These caps are extremely versatile too and welcome substitutions—such as chopped lobster, snow or king crab meat; a mild Farmer’s cheese; whatever fresh herbs you have on hand. Blue Crab can be expensive, so if you are looking to save a little, double the amount of bread while reducing the crab. In this case, soak the bread in dry white wine to give it more flavor.
This recipe is great with blue crab and also: snow crab and Jonah crab meat! This recipe takes 20 minutes of prep and 15 minutes of cooking.
Directions
- Place a rack in the middle of the oven and heat to 375 degrees.
- In a medium skillet over medium heat, slick the skillet with the olive oil. Add the butter, onion, minced mushroom stems, thyme, and salt.
- Sauté until the onions are translucent and the stems have released their juices, about 10 minutes. Remove from the heat and transfer to a medium bowl.
- Add the soaked bread, cheese, and crab meat. Mix gently until well combined.
- Meanwhile, wipe off the mushroom caps with a damp paper towel and place them in a large bowl.
- Cover tightly with plastic wrap and steam the mushrooms in the microwave on high heat for about 2 minutes, stirring once. (Timing will vary according to the wattage of your oven. Steam them until they’re just slightly tender—they’ll finish cooking in the oven.) Transfer the mushrooms to several layers of paper towels and let drain.
- Arrange the steamed mushroom caps, hollow side up, on a sheet pan.
- Stuff them with a nice mound of crabmeat stuffing. Don’t pack the filling too tightly.
- Bake the stuffed mushrooms for about 15 minutes, or until the filling is golden brown.
- Serve immediately and take care, these can be quite hot inside.
- To make life super easy, you can also use our 2 oz crab balls as the stuffing. Thaw them and diving them in half for stuffing.
Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large white onion, finely chopped
2 pounds large white mushrooms, stems removed and pulsed in a food processor until finely minced
2 teaspoons fresh thyme leaves, finely chopped
1 teaspoon kosher salt
1 cup torn day-old bread, soaked in 2 tablespoons water or dry white wine
1/2 pound Monterey Jack cheese, grated
1 pound fresh backfin Blue crabmeat (or snow crab and Jonah crab meat)
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