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BellaOnline's Cajun & Creole Editor

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Crab Stuffed Mushrooms Recipe

Guest Author - Sandie Jarrett

Begin any meal with an appetizer and you turn eating into dining! Rich, delicious Crab Stuffed Mushrooms are the perfect beginning to any special occasion.

Makes 4 servings of 3 mushrooms each

12 large fresh mushrooms, cleaned with stems removed and reserved
1 tablespoon butter
2 teaspoons olive oil plus oil for greasing baking sheet
2 green onions, chopped
1 clove garlic, minced
1/4 teaspoon sea salt
1/2 teaspoon Cajun seasoning, such as Bayou Blend*
2 tablespoons dry bread crumbs
2 tablespoons heavy cream
6 ounces fresh crab meat**
Parmesan cheese, freshly grated

Preheat the oven to 350°F. Steam the mushroom caps for about 5 minutes or until just tender when pierced with a fork***. Finely chop the reserved mushrooms stems. Add the butter and olive oil to a skillet and heat over medium heat until the butter has melted. Add the mushroom stems, green onions, and garlic and sauté until liquid has evaporated. Add the seasoning, bread crumbs and cream, mixing well to combine. Lower the heat and fold in the crab meat, cooking until just heated through. Remove from heat.

Arrange steamed mushroom caps on a lightly oiled baking sheet. Space the mushrooms apart so that they are not touching. Stuff each mushroom cap with the stuffing mixture, mounding on top. Sprinkle each with Parmesan cheese. Bake for 10 minutes at 350°F for 10 minutes, then broil 2 – 3 minutes until the cheese turns golden brown.

Cook’s Notes:

*1/4 teaspoon cayenne pepper may be substituted for the Cajun seasoning.

**Crab meat needs to be ‘picked over’ to remove any bits of shell or cartilage. You may substitute drained canned or frozen crab meat.

***When steaming the mushrooms, remember that they are little edible ‘plates’ and need to be firm enough to hold the stuffing. If they are over cooked, they will become soggy and collapse before reaching your mouth!

To Partially Prepare in Advance:
Mushrooms are finicky little fungi so these are best prepared right before serving. If you are short on time, try preparing the stuffing ahead of time WITHOUT the crab; cover and refrigerate. Prepare the crab (see above) and store, covered, in the refrigerator. About 20 minutes before serving, add the crab to the stuffing mixture and gently warm in a skillet while the mushrooms are steaming. Stuff the mushrooms as directed and continue with the remaining steps.

Where to purchase specialty ingredients for this recipe:
Bayou Blend Cajun Seasoning from The Posh Gourmet
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings directly from The Posh Gourmet

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Content copyright © 2013 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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