Crab Stuffed Mushrooms

 My Crab Stuffed Mushrooms

 This is one of my most requested recipes when I have a get together for the holidays.  They only last a few minutes because they are the first appetizer everyone runs too.  These aren't just any stuffed mushroom cap. These are stuffed with the same mixture I make my Maryland Crab Cakes with. OMG they are so delicious! 

Crab Stuffed Mushrooms

1/2 pound lump crab meat

1 large egg 

1/4 cup mayonnaise

1 1/2 teaspoon Dijon mustard

1 1/2 teaspoon Old Bay Seasoning

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon of  salt

1/2 cup fine breadcrumbs made from white bread

1 tablespoon chopped parsley

Topping

1/2 cup breadcrumbs 

1 tablespoon melted butter

2 teaspoons chopped parsley

You can choose whatever mushroom you like. Both Baby Portabella and White Button mushrooms work very well.  Do not wash or rinse the mushrooms. Simply wipe them with a clean damp cloth and remove the stems.  Set aside. 

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or spray with non-stick spray.  Drain crab meat and put it in a bowl and set aside.

In a another small bowl, whisk the egg, mayo, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crab meat and breadcrumbs and mix with hands lightly without breaking up too many lumps. Mixture will be somewhat wet. 

Stuff each mushroom with the mixture making a small mound on the top. 

Next make your topping of buttered bread crumbs. Pour panko in a bowl and add melted butter and parsley.  Mound the breadcrumbs on top of each mushroom cap. 

Bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.















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