Stuffed Mushrooms are such fun finger foods and perfect for holiday parties. You can stuff them with all sorts of things. There’s another really good recipe on this website if you want to keep them strictly vegetarian, but this year I thought it would be fun to do Crab-Stuffed Mushrooms.
The sweet succulent crab and the meaty mushrooms just seem to play well together. Some sweated celery, onion, and garlic plus pimento and seafood seasoning add a nice zip to the crabmeat stuffing. Using a mini-chopper or processor makes chopping the vegetables quick and easy.
These Crab-Stuffed Mushrooms are great to prep ahead of time and then just pop in the oven for 20 minutes at party time.
If you’re a shellfish and mushroom lover, you’ll love these Crab-Stuffed Mushrooms!
- 10 oz white mushrooms
- ½ an onion
- 1 stalk of celery
- 1 large garlic clove
- 2 Tbsp pimento
- 1 Tbsp dairy-free margarine (or butter if you tolerate dairy)
- ½ tsp seafood seasoning (like Old Bay)
- ¼ tsp salt
- freshly ground black pepper to taste
- 6 oz can crabmeat (reserve 1 Tbsp of the juice)
- Sweet Paprika
- Wipe dirt off mushrooms, take a thin slice of bottom of stem and discard.
- Remove stems and place in a mini-chopper or processor.
- Using a melon baller or teaspoon, scoop out mushroom a little bit, removing gills and discard scooped out portion.
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- Coarsely chop (like 1 inch pieces) celery and onion and add to mini-chopper/processor.
- Add garlic and pimento to mini-chopper/processor and process until all vegetables are finely chopped.
- (Alternatively you can chop the vegetables by hand, but they need to be very finely chopped.)
- Heat margarine in a skillet over medium to medium high heat.
- Add vegetable mixture, seafood seasoning, salt and pepper.
- Cook stirring occasionally for 4-5 minutes until vegetables are tender and have released some moisture.
- Add 1 Tbsp of liquid from crab can to vegetables, mix around for about a minute until excess liquid evaporates.
- Remove vegetable mixture from heat.
- Drain crabmeat, squeezing out excess moisture.
- Mix crab with vegetables, and stuff mushroom caps with mixture, pressing it in and mounding it up.
- You’ll probably have a few teaspoons of crab mixture left – consider it a treat for the cook
- Sprinkle a little paprika over the mushrooms.
- You can refrigerate the Crab-Stuffed Mushrooms at this point if you like.
- When you’re ready to bake, remove mushrooms from refrigerator and preheat oven to 350 degrees F.
- Bake mushrooms on an oven-safe plate or sheet pan for 20 minutes.
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