These delicious low carbohydrate Crab Stuffed Mushrooms boast a creamy filling composed of fresh crab meat, cream cheese, garlic, and Parmesan, with a light touch of breadcrumbs for texture.
They are an ideal appetizer for festive occasions. This recipe for stuffed mushrooms is not only straightforward to prepare but also brims with flavor, making it a fantastic choice for holiday gatherings.
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The beauty of Crab Stuffed Mushrooms lies in their convenience – they can be prepared in advance and then simply baked when it’s time to serve your guests. Each mushroom is generously stuffed with a luscious blend of crab and cheese and finished with a layer of buttery crumbs for an added crunch.
Bake these succulent mushroom caps until they’re tender and ooze with a delectable golden crust.
Stuffed mushrooms are a culinary delight. With the festive season approaching, there’s no better way to impress your guests than with stunning appetizers. Alternatively, fill portobellos for a delightful main course.
Do you enjoy hosting parties? I absolutely do. It’s incredibly enjoyable, especially the planning part. This season is ideal for it, with the wonderful weather making outdoor gatherings delightful. These delicious mushrooms are an excellent choice for a party appetizer. They’re easy to prepare, cook quickly, and can be reheated in the microwave. My guests always rave about them. Opt for fresh or lump crab meat, or you could experiment with shrimp, or even mix crab and shrimp for a seafood combination. They bake swiftly and can also be served as a main dish alongside a light spring green salad with vinaigrette. Pairing these with hot spinach dip and bacon-wrapped pineapple makes for a fantastic meal.
“The Perfect Crab-Stuffed Mushroom Caps”
These savory mushroom caps are generously stuffed with a luscious mixture of creamy, cheesy crab filling and then baked to perfection, creating an irresistible appetizer. This recipe is incredibly easy to prepare, especially with canned crab, making it an excellent choice for any event or gathering.
– Prepare in advance: The dish can be assembled up to 24 hours ahead of time and baked just before serving.
– Freezable option: You can freeze the stuffed mushrooms before baking and cook them straight from the freezer.
– Low-carb friendly: By omitting the breadcrumbs, these stuffed mushrooms are not only delicious but also low in carbohydrates, catering to various dietary preferences.
– Versatile serving options: While perfect as an appetizer, these crab-stuffed mushrooms also make a delightful side dish, especially when paired with a succulent steak.
For this recipe, we recommend using canned crab meat due to its flavor, cost-effectiveness, and easy availability. However, you can also opt for lump crab meat. While fresh crab meat is a great choice, we prefer to enjoy it independently or mixed into pasta dishes. If necessary, frozen or imitation crab can also be used in this recipe.
When preparing mushrooms for stuffing, our preference leans towards brown/cremini mushrooms or white button mushrooms. It’s best to select medium to small-sized mushrooms for a more manageable appetizer size.
Here’s how to clean mushrooms effectively:
– Gently wipe the mushrooms with a damp paper towel to remove any dirt. Avoid soaking them in water as they absorb moisture quickly. If a rinse is necessary, do so swiftly and then pat them dry with a paper towel.
– After cleaning, remove the stem by snapping it off. Then, use a spoon or a specialized tool like a tomato corer or strawberry huller to carefully scoop out some of the gills. This creates more space for the stuffing. Be gentle to avoid tearing or breaking the mushrooms.
The preferred type of crab for culinary use can vary based on personal taste and regional availability. Alaskan King Crab is a popular choice, especially in the Midwest, due to its delicious, bright white meat. However, extracting the meat can be challenging due to the crab’s hard and spiny shell, though kitchen scissors can help with this task.
Snow Crab ranks as a close second for many, offering easier meat extraction but is less readily available in certain areas.
In the Northeast, Blue Crab is often the favored choice. While I don’t have personal experience with Blue Crab, I’ve heard from many readers about its qualities.
For those who don’t live near the ocean, options might be more limited, leading to the use of canned jumbo lump crab meat as a substitute. Each type of crab brings its unique flavors and textures, making the choice largely dependent on personal preference and geographical location.