Most caterers have at least 8-10 appetizers that are a staple on their menu. When I look back at the most popular appetizer in my catering career, crab stuffed mushrooms landed in the top 5. Not only are they unforgettably tasty, but also because they have a wide audience. Many hosts and hostesses also like being able to offer a bit of seafood to a menu without a huge expense.
I used lump crab meat when I made crab stuffed mushrooms for events, but imitation crab is also an option. Also, see the cook's note at the bottom of the recipe: spicy sausage makes a great stuffed mushroom, you should try that too!
Crab Stuffed Mushrooms
Crab stuffed mushrooms are a classic appetizer and are always in style. Japanese panko bread crumbs give the mushrooms a toasty and crispy top.
Makes 25 stuffed mushrooms
25 plus medium to large mushrooms
1 pound crab meat cooked
8 ounces cream cheese
½ teaspoon lemon juice
1 teaspoon fine chopped parsley
2 teaspoons fresh dill chopped
4 green onions chopped fine
3 tablespoons panko crumbs
½ teaspoon hot pepper sauce
TOPPING Stir together
2 tablespoons melted butter
¼ cup grated parmesan cheese
⅓ cup panko crumbs
1 teaspoon fine chopped parsley
Preheat oven to 400°F. Remove stems from 25 medium to large mushrooms, wipe clean with a damp paper towel. Use a melon baller to scoop gills from mushroom caps.
In a bowl, mix together cream cheese, lemon juice, parsley, dill, green onions, panko crumbs and hot pepper sauce.
Drain and break up crab, fold into cheese mixture.
Distribute filling between mushrooms. Press filling into each cap.
Press topping onto surface of mushroom filled caps.
Bake for 25 to 30 minutes at 400°F or until lightly browned on top.
COOKS NOTE: To make Spicy Italian Sausage Stuffed Mushroom Caps, use 2 pounds of spicy Italian sausage, ¼ cup panko crumbs and six green onions chopped in place of the other ingredients. Fill and bake as above.
Crab Stuffed Mushrooms before Cooking