Perfect Crab-Stuffed Mushrooms Recipe - Allrecipes.com
Perfect Crab-Stuffed Mushrooms Recipe
  • READY IN 40 mins

Perfect Crab-Stuffed Mushrooms

Recipe by  

"These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
  3. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
  4. Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
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Reviews More Reviews

Mar 31, 2013

I loved this, really delicious. I did make a small change, I added 5 cloves of garlic finely chopped, added during step 2. These were earth shaking, my gourmet club loved them also. The first time I made them I ate one before the club assembled and it's a good thing because I would not have gotten even one after the gang got finished. The next meeting I was ordered to make them again, this time I made a triple batch, they all vanished. Thanks for sharing

 
May 08, 2013

Delicious recipe. I tried it once as written, but to make it a 5, I recommend a little tweaking that I tried the second time: I included the (chopped) mushroom stems in the stuffing, and I added a little sherry, Worcestershire sauce, and fresh horse radish, and I used fresh dill, rather than dried. I also used a combination of baby Portabella and button mushrooms. The choice of mushrooms had little effect on the end result, but I have a slight preference for the Portabella flavor and texture. With those minor modifications, this is my favorite stuffed mushroom recipe ever.

 

11 Ratings

Jan 22, 2013

I am so glad that I saw this recipe! When I try a new recipe,I don't change a thing. I don't feel that it's fair to change a recipe and then review it. These don't need any changes. They are just wonderful the way they are. Perfection in a mushroom cap!

 
Nov 11, 2012

i love crab and shrooms and cheese, how could you not like theis? well you need to love all, and if you do, you will make this over and over again as i have, the touch of wine is great, didn't have enough butter so mixed it with some imperial margarine, turned out great, choose the right size of shrooms, so that the rest of the stuffing, does not go to waste, well it wont, because you can freeze it, do not freeze with stuffing in the shrooms, please tryt his at least once, i have turned non shroom lovers into shroom lover's with this great recepie, it will be at arms lengths at all times, as an anytizer!

 
Aug 08, 2014

Beautiful recipe BLUEYEZ! I made this for an eid party but I mixed mini shrimp in with the crab. The taste was amazing!

 
Jul 20, 2014

Wonderful! I left out the butter, to make a healthier version, and they were still great.

 
Apr 02, 2014

I used shrimp instead but its just as good! Great recipe!

 
Aug 09, 2014

I used portobello mushrooms, and canned crab however I didn't have any eggs so I had to omit it. I just baked them for half the amount of time. They were so good my husband thought there was sausage in them. I may just omit the egg purposely next time.

 

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Nutrition

  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 381 mg
  • 15%

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

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About the Cook

 
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