Crabby Mushrooms
Submitted by tracylee
Cajun-spiced crab stuffed mushroom caps with Parmesan, parsley, and hot sauce, baked low and slow until tender. A savory two-bite appetizer that’s easy to love.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
40 minStuffed mushrooms are a party classic for a reason, and these Cajun-spiced crab versions take the whole concept up a notch.
Mushroom caps get packed with a mixture of crab meat, breadcrumbs, minced onion, Parmesan, parsley, chopped mushroom stems, and a hit of hot sauce. Bound with a beaten egg, the filling stays together beautifully as the mushrooms bake low and slow until tender and juicy.
They come out of the oven piping hot with a savory, slightly spicy aroma that pulls everyone straight to the appetizer table.
Chef Tips
- Use large white button or cremini mushrooms with deep caps so they hold plenty of filling.
- Chop the stems finely and work them right into the stuffing. No waste, and they add earthy depth to the crab mixture.
- Baking low and slow keeps the mushrooms from releasing too much liquid and getting watery. Resist the urge to crank the heat.
- A final sprinkle of extra Parmesan in the last 5 minutes of baking gives each cap a salty, golden crust on top.
Ingredients
Directions
In a bowl, mix crab meat, bread crumbs, onions, cheese, salt, parsley, and chopped mushroom stems.
Add beaten egg and hot sauce, to taste.
Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes.
Serve it hot.
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