crab stuffed mushroom recipe
- The Best crab stuffed mushroom recipe
- Crab-Stuffed Mushrooms with Lemon-Dill Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crab-Stuffed Mushrooms with Lemon-Dill Sauce Works
- ❓ Frequently Asked Questions About Crab-Stuffed Mushrooms with Lemon-Dill Sauce
The Best crab stuffed mushroom recipe
I also love how this dish balances health and comfort. The mushrooms are packed with fiber and vitamins, and the crab adds a good dose of protein without being too heavy. It’s easy to make ahead, so I often prep it on Sunday and pop it in the oven the night before. My husband and kids swear by it, especially when we’re hosting friends or just want something hearty but not too messy. Plus, it’s a great way to use up fresh mushrooms and crab that might otherwise go to waste. It’s that kind of recipe that feels like a win for the whole family—quick, tasty, and full of good stuff.
Crab-Stuffed Mushrooms with Lemon-Dill Sauce
A delightful dish featuring creamy crab meat stuffed into savory mushrooms, topped with a zesty lemon-dill sauce. Perfect for a light yet satisfying meal.
🥘Ingredients
- 16 oz (450g) large mushrooms (cremini or button), stems removed and sliced
- 1 cup (150g) cooked lump crab meat, chopped
- ½ cup (50g) cream cheese, softened
- ½ cup (50g) shredded cheddar cheese
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup (60ml) heavy cream
- ¼ cup (60ml) heavy cream
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Clean and dry mushrooms, then cut the tops off to create a bowl shape. Set aside. -
2
In a bowl, mix crab meat, cream cheese, cheddar cheese, dill, lemon juice, garlic, salt, and black pepper. Stuff each mushroom with the mixture. -
3
Place stuffed mushrooms in a baking dish. Pour heavy cream into the dish, ensuring mushrooms are covered. Bake for 15 minutes. -
4
Remove from oven and let rest for 5 minutes. In a small saucepan, melt butter over low heat. Add heavy cream, lemon juice, dill, garlic, salt, and pepper. Simmer for 2-3 minutes until slightly thickened. -
5
Pour the lemon-dill sauce over the stuffed mushrooms and bake for another 10 minutes until the mushrooms are tender and the sauce is bubbly.
🔧Equipment
- Mixing bowls
- Food processor
- Baking dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of smoked paprika or a dash of Old Bay seasoning to the crab mixture.
- Substitute cooked shrimp or scallops for crab meat if unavailable.
- Make ahead: Prepare the stuffed mushrooms up to 2 days in advance and refrigerate before baking.
Watch Video Of How Crab-Stuffed Mushrooms with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Crab-Stuffed Mushrooms with Lemon-Dill Sauce
What is the best way to prepare the mushrooms for crab stuffed mushrooms?
To prepare the mushrooms, first remove the stems and finely chop the caps. Clean them thoroughly to remove any dirt or debris. You can either sauté them lightly with butter and garlic or use them raw in a mixture with other ingredients like cream cheese, cream, and crab meat.
How do I choose the right type of mushrooms for this recipe?
For crab stuffed mushrooms, cremini or button mushrooms are ideal because they hold their shape well and have a good texture. Avoid large portobellos or wild mushrooms, as they can be too tough or bitter.
What kind of crab meat should I use?
For this recipe, use lump crab meat (also known as “jumbo lump”). It is the most flavorful and holds its shape well when cooked. Avoid imitation crab or smaller crab varieties, as they may not be as rich in flavor.
Can I substitute any ingredients in the recipe?
Yes, you can make some substitutions if needed. For example:
– Crab meat: You can use shrimp or scallops as a substitute, though the flavor and texture will differ.
– Cheese: If you don’t have cream cheese, you can use ricotta or a mix of mozzarella and Parmesan.
– Butter or oil: You can use olive oil or any other neutral oil if you prefer.
– Garlic and herbs: Feel free to adjust the herbs based on your taste, like adding thyme, parsley, or a pinch of red pepper flakes.
How do I ensure the mushrooms are perfectly stuffed and sealed?
To ensure the mushrooms are perfectly stuffed and sealed:
1. Preheat the oven to 375°F (190°C) for even cooking.
2. Use a small amount of oil or butter on the inside of the mushroom caps to help them hold the filling.
3. Press gently but firmly with your fingers or a spoon to create a slight indentation before adding the filling.
4. Cover loosely with foil if baking to prevent over-browning while ensuring even cooking.
5. Check for doneness by ensuring the filling is cooked through and the mushrooms are tender.
