Crab Cake-Stuffed Mushrooms
"Mini crab cakes take stuffed mushrooms to the next level."
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- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
24
ingredients
- 24 large white mushrooms
- 12 ounces flaked crabmeat
- 4 tablespoons finely chopped onions
- 1 teaspoon dry mustard
- 2 cups shredded parmesan cheese, divided use
- 1 cup soft breadcrumbs
- 1 tablespoon finely chopped parsley
- 1⁄8 teaspoon ground cayenne pepper
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon garlic salt, divided use
- 1 egg, beaten
- 3 tablespoons mayonnaise
- 1⁄2 cup unsalted butter, melted
- chopped fresh chives, for garnish
- lemon wedge, for serving
directions
- Preheat oven to 425°F Spray a 9x13-inch glass baking dish with cooking spray.
- Wipe mushrooms with a damp paper towel to clean. Remove stems, set aside caps and chop stems to add to filling.
- In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumb, parsley, cayenne, black pepper, and 1/4 teaspoon garlic salt. Mix well and then stir in egg and mayonnaise.
- Use a small cookie scoop to mound filling onto each mushroom cap. Slightly flatten out the top of the crab mixture to form a crab cake on the top of the mushroom cap.
- In a small mixing bowl, stir remaining 1/4 teaspoon garlic salt into melted butter and drizzle over the filled mushrooms. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom.
- Bake in a preheated oven for 20 minutes. Serve hot garnished with chopped chives and a squeeze of lemon.
- Cook’s Note: Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
Questions & Replies
-
What is "soft breadcrumbs"?
-
Can I substitute yogurt for the mayonnaise
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Can these be frozen?
Reviews
-
I made these for Thanksgiving dinner as a combination appetizer/side dish and they were fantastic! Everyone loved them! However, I read others’ previous comments and thought about my own previous experiences with crab cakes and made three modifications that improved the recipe. I added finely (VERY finely) chopped celery and finely chopped roasted red pepper and I substituted Cajun seasoning for Old Bay Seasoning. I also omitted the chopped mushroom stems as they only added unnecessary bulk to the recipe with the above changes (I easily incorporated them into other recipes). My final results were a huge, huge success. This recipe will stay on my list of all-time favorites! -
Very good! If I could do half stars I'd say 4.5 because I think it needs a little crunch of finely chopped celery and a little less cheese. Also if preparing ahead, don't drizzle on the butter until backing time. But overall very good and I would make it again with the tweeks mentioned. I made it as is for the first time exactly as written
RECIPE SUBMITTED BY
Food.com
United States
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