Crab-Stuffed Mushroom Bites with Crispy Herb Topping

Recipe Collection: Appetizer

Crab-Stuffed Mushroom Bites with Crispy Herb Topping elevate your appetizer game with the sweet, tender crabmeat meeting the earthy richness of mushrooms. Topped with a crispy herb-infused breadcrumb layer, these bites are perfect for any gathering. This pescatarian-friendly recipe is gluten-free and free from dairy and eggs, making it a versatile choice for various dietary needs.

The flavor profile is a harmonious blend of fresh herbs, garlic, and a hint of lemon, making these bites perfect for parties, game days, or as a sophisticated snack. Easily accessible through the easyChef Pro App, you can find this recipe along with personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep.

Overview

These Savory Herb-Infused Crab-Stuffed Mushrooms are a delightful appetizer that combines the delicate sweetness of crabmeat with the earthy flavor of mushrooms. Enhanced with fresh herbs and a crispy breadcrumb topping, this dish is sure to impress at any gathering.

Diet Type

Pescatarian

Allergies

Dairy, Eggs, Shellfish, Gluten

Cuisine

American

Serving Size: 10

Cooking Time: 40 minutes

Ingredients

• 1 Pound (lb) large mushrooms
• 1.5 Tablespoons (tbsp) vegetable oil
• 4 Tablespoons (tbsp) butter, divided
• 0.25 Cups onion, minced
• 1 6 Ounces (oz) can crab meat, drained
• 0.25 Cups cream cheese, softened
• 1 Large egg, whisked
• 2 Cups fresh bread crumbs, divided
• 2 Tablespoons (tbsp) fresh parsley, minced
• 0.5 Teaspoons (tsp) salt
• 0.25 Teaspoons (tsp) black pepper, ground
• 1 Clove garlic, minced
• 0.5 Teaspoons (tsp) lemon zest

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. Clean the mushrooms and remove the stems. Chop enough stems to yield one cup. Brush the mushroom caps with vegetable oil using a pastry brush.
3. In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped stems, onion, and minced garlic. Sauté for about 4 minutes until the onion is translucent. Remove from heat and let cool.
4. In a large mixing bowl, combine the cooled mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup of bread crumbs, parsley, salt, pepper, and lemon zest. Mix until well combined.
5. Spoon the crab mixture into the mushroom caps, mounding slightly. Arrange the filled caps on the prepared cookie sheet.
6. In a small skillet, melt the remaining 2 tablespoons of butter. Add the remaining 1 cup of bread crumbs and stir until they are well coated and golden brown.
7. Sprinkle the toasted bread crumbs over the stuffed mushrooms.
8. Bake in the preheated oven for 15 minutes, or until the mushrooms are tender and the tops are golden brown.
9. Serve warm, garnished with additional parsley if desired.

Enjoy these delectable crab-stuffed mushrooms as a sophisticated appetizer or a delightful snack!