Crab-stuffed Mushrooms

Crab-stuffed Mushrooms Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Crab-stuffed mushrooms are a delicious and savory appetizer that is perfect for any occasion. The combination of tender mushrooms, flavorful crab meat, and aromatic seasonings make this dish a crowd-pleaser.

History

The origins of crab-stuffed mushrooms are not entirely clear, but it is believed to have originated in the United States. This dish has become a popular appetizer at parties, gatherings, and restaurants due to its rich and satisfying flavors.

Ingredients

24 to 30 large fresh whole mushrooms
2 tbsp melted butter or margarine (approximately)
0.5 cup chopped celery
0.5 cup chopped onion
0.5 cup chopped green pepper
1 tbsp water
2 cups cooked rice
1 cup crab meat, cartilage removed
1 tsp salt
0.5 tsp poultry seasoning
0.13 tsp ground red pepper
2 eggs, slightly beaten

How to prepare

Gently remove the stems from the mushrooms.
Set the stems aside for another use.
Lightly brush the mushroom caps with butter.
Place the mushroom caps on a cookie sheet.
In a small saucepan, combine the celery, onion, green pepper, and water.
Cover the saucepan and cook the vegetables until they are tender-crisp.
Drain the cooked vegetables.
In a mixing bowl, combine the rice, crab meat, salt, poultry seasoning, pepper, and eggs.
Add the cooked vegetables to the mixture and mix well.
Using a spoon, stuff the mushroom caps with the mixture.
Bake the stuffed mushrooms at 375°F (191°C) for 15 minutes.

Variations

You can substitute the crab meat with cooked shrimp or lobster for a different flavor.
Adding grated Parmesan cheese to the crab mixture can enhance the richness of the dish.
For a spicy kick, you can add a dash of hot sauce or cayenne pepper to the crab mixture.

Cooking Tips & Tricks

When selecting mushrooms for this recipe, choose large, firm mushrooms with caps that are intact.

- Be sure to remove the stems from the mushrooms gently to avoid breaking the caps.

- Brushing the mushroom caps with melted margarine before stuffing them helps to enhance the flavor and texture of the dish.

- Make sure to cook the vegetables until they are tender-crisp to ensure that they are not overcooked.

- For a more flavorful dish, you can add additional seasonings such as garlic, parsley, or Old Bay seasoning to the crab mixture.

Serving Suggestions

Crab-stuffed mushrooms can be served as an appetizer or as a side dish. They pair well with a variety of main courses such as grilled steak, roasted chicken, or seafood dishes.

Cooking Techniques

Baking the stuffed mushrooms at a high temperature helps to cook the mushrooms evenly and allows the flavors to meld together. Be sure to check the mushrooms periodically to prevent them from overcooking.

Ingredient Substitutions

If you are unable to find fresh crab meat, you can use canned crab meat or imitation crab meat as a substitute. You can also use a combination of different types of mushrooms such as button mushrooms, cremini mushrooms, or shiitake mushrooms for a more complex flavor.

Make Ahead Tips

You can prepare the crab mixture ahead of time and refrigerate it until you are ready to stuff the mushrooms. This can help to save time and make the cooking process more efficient.

Presentation Ideas

Garnish the stuffed mushrooms with fresh herbs such as parsley or chives for a pop of color and added freshness. You can also drizzle a balsamic glaze or lemon aioli over the mushrooms for an elegant touch.

Pairing Recommendations

Crab-stuffed mushrooms pair well with a crisp white wine such as Chardonnay or Sauvignon Blanc. They also complement sparkling wines such as Prosecco or Champagne.

Storage and Reheating Instructions

Leftover crab-stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the mushrooms on a baking sheet and bake in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of crab-stuffed mushrooms contains approximately 150 calories.

Carbohydrates

Each serving of crab-stuffed mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of crab-stuffed mushrooms contains approximately 5 grams of fat.

Proteins

Each serving of crab-stuffed mushrooms contains approximately 8 grams of protein.

Vitamins and minerals

Crab-stuffed mushrooms are a good source of vitamin C, vitamin B12, iron, and selenium.

Alergens

This recipe contains shellfish (crab) and eggs, which may be allergens for some individuals.

Summary

Crab-stuffed mushrooms are a nutritious and delicious appetizer that is relatively low in calories and carbohydrates. They are a good source of protein and essential vitamins and minerals.

Summary

Crab-stuffed mushrooms are a delectable appetizer that is sure to impress your guests. With a flavorful mixture of crab meat, vegetables, and seasonings, these mushrooms are a perfect addition to any meal or gathering. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a sunny afternoon in late spring when I stumbled upon an old cookbook at a yard sale. As I flipped through the yellowed pages, my eyes landed on a recipe for Crab-stuffed Mushrooms. The combination of juicy crab meat, savory mushrooms, and a hint of spice sounded like a match made in culinary heaven.

I immediately purchased the cookbook and rushed home to gather the necessary ingredients. The recipe called for fresh mushrooms, lump crab meat, breadcrumbs, butter, garlic, and a few secret spices. As I chopped and sautéed and mixed, the aroma of the ingredients filled my kitchen, making my mouth water in anticipation.

When the stuffed mushrooms came out of the oven, golden brown and bubbling with melted cheese, I knew I had struck culinary gold. The first bite was a revelation - the crispy breadcrumbs, tender mushrooms, and sweet crab meat melded together in a symphony of flavors that danced on my taste buds.

I couldn't wait to share my discovery with my family and friends. I hosted a dinner party that evening and served the Crab-stuffed Mushrooms as an appetizer. The reaction was overwhelmingly positive, with everyone clamoring for the recipe. I felt like a culinary queen, proud of my newfound creation.

Over the years, I have made Crab-stuffed Mushrooms countless times, tweaking the recipe here and there to suit my tastes. I have shared the recipe with friends and neighbors, who have all raved about its deliciousness. Each time I make the dish, I am transported back to that sunny afternoon when I first discovered it in that old cookbook.

But the story of how I learned to make Crab-stuffed Mushrooms doesn't end there. I have always been a curious cook, eager to learn new recipes and techniques. So I sought out other sources of inspiration for my culinary adventures.

One day, I was visiting a dear friend who was known for her impeccable cooking skills. As we chatted in her cozy kitchen, she mentioned that she had a special recipe for Crab-stuffed Mushrooms that she had learned from her grandmother. My ears perked up, and I begged her to share the recipe with me.

As she demonstrated the preparation of the dish, I watched in awe as she deftly handled the ingredients with the skill of a seasoned chef. She added a few unique ingredients and techniques that elevated the recipe to a whole new level of deliciousness. I took mental notes and vowed to incorporate her tips into my own version of the dish.

From that day on, I made Crab-stuffed Mushrooms using a combination of the original recipe I had found in the old cookbook and the tips I had learned from my friend. The result was a dish that was truly my own creation, a fusion of traditional and modern cooking techniques that delighted everyone who tasted it.

As I grew older, I continued to seek out new recipes and cooking methods, always hungry for new culinary adventures. I attended cooking classes, read cookbooks voraciously, and experimented with ingredients and flavors in my own kitchen. But no matter how many new dishes I learned to make, Crab-stuffed Mushrooms remained a staple in my repertoire, a dish that never failed to impress and satisfy.

Now, as I look back on the many years I have spent in the kitchen, I am grateful for the recipe that started it all - Crab-stuffed Mushrooms. It was the dish that sparked my passion for cooking, the dish that brought joy and delight to so many people, the dish that will always hold a special place in my heart.

And so, I continue to make Crab-stuffed Mushrooms with love and care, sharing the recipe with anyone who asks and passing down the tradition to future generations. Because cooking is more than just a skill - it is a way to connect with others, to create memories, and to nourish both body and soul. And for me, Crab-stuffed Mushrooms will always be a symbol of the power and joy of cooking.