crab stuffing

Crab-stuffed portobello mushrooms do double duty as a tasty starter for a casual dinner party, or an easy, light main course for two.

Crab-Stuffed Portobello Mushrooms

portobello mushroom caps

oz pasteurized crab meat (lump

panko crumbs

sweet onion, minced

thyme leaves (or 1/2 teaspoon dried)

lemon (about 1-1/2 tablespoons)

mild shredded cheese, divided (see recommendations below)

egg, lightly beaten

Salt and black pepper

Lemon wedges (for serving)

Preheat the oven to 375°F and coat a...

Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.

Remove the stems from the portobello caps, dice...

Remove the stems from the portobello caps, dice them and add to a mixing bowl.

Using a spoon, scrape the gills from the...

Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.

Season each mushroom cap with salt and pepper...

Season each mushroom cap with salt and pepper and set aside.

Add the crab, panko, onions, garlic, thyme and...

Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.

Reserve 2 tablespoons of the shredded cheese and...

Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.

Combine gently and season to taste with salt...

Combine gently and season to taste with salt and pepper before stirring in the beaten egg.

Divide the stuffing between the mushrooms and compress...

Divide the stuffing between the mushrooms and compress gently to form a slight mound.

Bake until the crab mixture is set and...

Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.

Remove from the oven and top each mushroom...

Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.

Serve with lemon wedges and a dash of...

Serve with lemon wedges and a dash of hot sauce if desired.

Stuffed crab also known as Deviled Crab here in the South is a super-rich crab meat stuffing that will transport you to the Lowcountry of South Carolina in a single bite.

Stuffed Deviled Crab

onion

celery

Fresno chili (minced; may use 2 chilis if you like heat)

red pepper flakes (or more to taste)

butter

mayonnaise

Dijon mustard

sherry (divided)

mace

Kosher salt and black pepper (to taste)

green onion (green part only, finely chopped; 1 teaspoon reserved

egg (lightly beaten)

crabmeat (fresh

buttery crackers (such as Ritz or Captains Wafers)

hot sauce

lemon wedges

celery leaves (minced)

chives (minced)

In a microwave-safe bowl, melt 1 tablespoon of butter. Line a rimmed baking sheet with aluminum foil. Use a pastry brush to brush the insides of 6 aluminum crab tins, crab back shells, or shallow ramekins. Set each atop the prepared baking sheet and set aside. Preheat your oven to 375°F.

Add onion pieces and celery pieces to food processor and pulse until minced. Melt 2 more tablespoons of the butter, this time in a small sauté pan. Scrape the minced aromatics into the sauté pan along with the minced Fresno chili and hot pepper flakes. Add Kosher salt (or seasoned salt substitute) and black pepper to taste. Sauté until the vegetables are soft, 5 to 8 minutes. Remove the pan from the heat and allow to cool 10 minutes more. NOTE: if you like heat, you may add additional hot pepper flakes or double up on the Fresno chili.

In a large bowl, combine the mayonnaise, Dijon, 1 tablespoon of the sherry, seafood seasoning of your choice, ground mace, green onion, and egg. Whisk to combine. Fold in crabmeat and cracker crumbs and mix gently to combine. NOTE: if making ahead, place plastic film over the crab mixture with the film making direct contact with the mixture so air cannot dry it out. Refrigerate up to 24 hours.

Melt the remaining tablespoon of butter in a microwave-safe bowl. Whisk together with remaining tablespoon of sherry.

Spoon crab mixture loosely into the shells. Replace atop the prepared baking sheet. Use a pastry brush to baste the tops of the crabs with the butter sherry sauce. ProTip: Try not to press the stuffing down. You want these loosely packed just enough to where the stuffing stays put. A loose stuffing will bake evenly and much faster.

Bake the crab for 25 minutes or until golden. Once removed from oven, and if you have any of the butter sherry sauce remaining, use to baste the tops again and garnish if desired with minced celery leaves, minced chives, or a combination of both. Offer lemon wedges and hot sauce tableside.

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Crab-Stuffed Portobello Mushrooms

Stuffed Deviled Crab

Top 2 crab stuffing recipes from across the web

The most viewed crab stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crab-Stuffed Portobello Mushrooms

Stuffed Deviled Crab

The most viewed crab stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine