Monday, September 12, 2011

Crab Stuffed Mushrooms

As a child, was there ever a food you grew accustomed to... only to find out as an adult that you've been duped all along? For me, I have a perfect example - crabmeat. I grew up thinking crabmeat, specifically crab leg meat, were perfectly formed into sticks of crab found in the freezer section of the Asian market. Little did I know that this "crabmeat" didn't include much crab, if none at all. I was shocked to learn these crabmeat sticks were mainly fish that were flaked and formed. The horror! Since then, I've made an effort to ensure I never confuse crabmeat sticks for crag legs ever again. In fact, I laugh whenever I see these crabmeat sticks in the freezer at the grocery store. This little memory tidbit crossed my mind when I recently made these Crab Stuffed Mushrooms. Stuffed with real crab, mushrooms and stuffing, these stuffed mushrooms will keep you wanting more...

This recipe involves using real crabmeat, often times sold in a can. (I get mine at Trader Joe's.) If you have difficulty getting real crab from your fish monger or local grocery store, you can use the imitation crab sticks. I do think it's worth the effort in getting the real deal though! The crabmeat is tossed with chopped mushroom stems, dry stuffing mix, and cream cheese. Form small golfballs of this mixture and stuff into the caps of mushrooms. Bake and enjoy - it's just that simple and delicious too...

Crab Stuffed Mushrooms
recipe adapted from All Recipes

12 large fresh mushrooms, stems removed
1 (6 ounce) package dry stuffing mix (any kind)
1 (8 ounce) package cream cheese, softened
1/2 pound crabmeat, flaked
2 cups butter
2 cloves garlic, peeled and minced
salt and pepper to taste
garlic powder to taste
sliced green onions for garnish (optional)

Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.

Prepare dry stuffing mix according to package directions.

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.

In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and  crabmeat.
Season with salt, pepper, and garlic powder to your tastes. Form mixture into small meatballs and stuff mushrooms with the mixture. Drizzle with the garlic butter.

Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.


Maris (In Good Taste) said...

These look really, really good. I love stuffed mushrooms although it's a little too easy to eat more than one!

Heather Lynne said...

These look great. I love stuffed mushrooms and my husband loves crab so these would be perfect for both of us!

Becki's Whole Life said...

These look wonderful - great way to use and showcase some yummy crabmeat!

Anonymous said...

Is 2 cups butter a misprint??

Joelen Tan said...

Anonymous - nope! The 2 cups of butter isn't a misprint and is needed for the dry dressing to be absorbed. It's definitely a rich, yet delicious appetizer!

Jeffrey Coleman said...

This looks SO good! I am trying this!

magic mushroom kits

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