Cajun Crab Stuffed Mushrooms Recipe - Allrecipes.com
Cajun Crab Stuffed Mushrooms Recipe
  • READY IN 30 mins

Cajun Crab Stuffed Mushrooms

Recipe by  

"Fantastic combination of everything delicious all stuffed into a bite sized mushroom!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch baking dish.
  2. Stir the cream cheese, Colby-Monterey Jack cheese, seafood seasoning, Cajun seasoning, hot pepper sauce, and garlic powder in a mixing bowl until smooth. Stir in the crabmeat and bread crumbs until evenly blended. Spoon the cheese mixture into the mushroom caps; set them filling-side-up into the prepared baking dish.
  3. Bake in the preheated oven for 7 minutes; set the oven to broil and broil until the tops are crisp and brown, about 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2009

I have made this recipe several times for entertaining and always receive many compliments on it. They turn out the best when following the recipe exactly as written, creamy and just the right amount of heat for the spices, but I have used different cheeses and less spices, just what I had on hand and it turns out great too. If there is any left over stuffing, it is great served over crackers too. Great finger food, and good for you. Thanks for sharing this recipe "milbax"!

 
Most Helpful Critical Review
Aug 07, 2009

These were ok. I used real crab instead of imitation. This makes about twice as much filling than 8 oz. of mushrooms can hold, filled generously, so I would recommend making half the filling.

 

31 Ratings

Dec 30, 2010

Simply delicious! I used real crab instead of imitation and it came out great!

 
Dec 27, 2009

Used Monterey Jack cheese instead of Colby-Jack. Baked in oven for 10 minutes instead of 7 and broiled for 10 minutes on the middle rack. Watch very carefully.

 
Jan 13, 2013

I made these for our traditionally non traditional xmas meal 2012 and they were the hit of the meal! I did not have the mushrooms it calls for, so I used regular button mushrooms and it worked out just fine. Other changes I made, due to materials and taste were: I do not buy bread crumbs, I use croutons crushed. This time they were a garlic cheese flavor. I skipped the hot sauce due to taste of guests not being as hot as our family's taste, but have no doubt it would be great with it in as well. I chopped up the mushroom stems and added them to the filling. Last, I cooked them for an additional 5 minuets under the broiler. FANTASTIC!!!!!!!! Don't half the recipe because what is left over (and there will be leftover) makes the most awesome dip ever. I put it out as an appetizer with ritz style crackers and green onions. It was eaten before, during, and after the meal by people who were already "stuffed" but just couldn't help themselves. This stuff is GREAT!

 
Jan 10, 2011

Nice change to the standard stuffed mushrooms!

 
Aug 16, 2010

I made these for the first time today, and took them to a BBQ. EVERYONE thought they were great, even two of my buddies that have their own catering business, and my girlfriend who hates mushrooms. The only change I made was to use Gumbo File powder instead of seafood seasoning, to give it that lil creole flavor.

 
Nov 24, 2009

We used this topping for 8 portobello caps for a main dish tonight. I had difficulty with my cream cheese/shredded cheese mixture being pretty dry, but I went forward anyway, thinking that the cream cheese would get too runny in the oven if I thinned it out up front. Must be the cheap cream cheese I bought -- it stayed pretty thick. I never could mix the bread crumbs in, but we didn't miss them. Because I was using this as a main dish, I used an entire 14-oz pkg of imitation crab. It took a bit of doing, but I was finally able to mix it into the cream cheese mixture. Because we left out the bread crumbs, I sprinkled a little more shredded cheese on top at the broiling stage. The flavor was good, though I think we'd prefer to use the topping on a loaf of French bread. The mushroom flavor overpowered the topping. I guess that's what I get for changing the recipe! We will definitely use the topping again, though not for mushrooms.

 

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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 1124 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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