These delightful crab-stuffed mushrooms are an exquisite appetizer that blends the savory taste of crab with the earthiness of mushrooms, perfect for any gathering.
Ingredients
12 pieces large mushrooms
2 tablespoons butter
1 small onion
1 cup crab meat
8 ounces cream cheese
1 large egg
1 cup breadcrumbs
2 tablespoons parsley
to taste teaspoon salt
to taste teaspoon pepper
as needed for brushing vegetable oil
Method
Begin by preheating your oven to 350°F (175°C) and lightly greasing a baking tray.
Clean the mushrooms carefully, removing the stems. Finely chop enough stems to yield one cup. Use a brush to coat the tops of the mushroom caps with vegetable oil.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped mushroom stems and diced onion, cooking for about 4 minutes until softened. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the sautéed mushroom and onion mixture with crab meat, cream cheese, a beaten egg, 1 cup of breadcrumbs, chopped parsley, salt, and pepper. Spoon this filling generously into each mushroom cap and arrange them on the prepared baking tray.
In a separate small skillet, melt the remaining butter and mix in the leftover breadcrumbs, ensuring they are well-coated. Evenly sprinkle this breadcrumb mixture on top of the stuffed mushrooms.
Place the tray in the oven and bake for 15 minutes or until they are golden brown and thoroughly heated.
