Crab Stuffed Mushrooms © Spice or Die

Crab Stuffed Mushrooms

Like a true daughter of the Eastern shore, I love me some blue crab.  I once read an article that broke me into a fury as strong as the east coast-west coast hip hop beef.  Apparently Tupac thinks dungeoness crab is far better than Biggie’s favorite blue crabs, and that those little hard-shelled beauties from the Chesapeake Bay (and increasingly from the Gulf and around Texas) are too hard to crack and overrated.  To which I say, Tupac, that’s bollocks.  Come over for these crab-stuffed mushrooms anytime and I will change your mind.  And yes, I just offered the deceased crab stuffed mushrooms.

This recipe is incredibly simple, but can be pricey if you are making it outside the Chesapeake Bay area.  I lessen the blow by substituting half of the lump crab with claw meat – this briny, dark colored meat is far cheaper and works well as a mushroom filling.  If that’s still too expensive, employ a blend of a half pound of diced raw shrimp and roasted red peppers sautéed with an extra cup of panko, a few tablespoons of butter and enough chicken stock to moisten the stuffing.  Regardless of the seafood, the mixture is lightened by lemon zest and parsley, and has a dose of cayenne for kick.  Make a batch of these for loved ones, and I am sure that your street cred will go through the roof.  Homie? Homie.

Crab Stuffed Mushrooms

1 shallot, minced
4 tbs. of butter
8 oz. lump crab meat
8 oz. of crab claw meat
1 egg
1/2 tbs. of dijon mustard
2 tbs. of mayo
pinch of cayenne
1/4 tsp. of white pepper
1 tbs. of fresh thyme
2 tbs. of fresh chopped parsley
1 tsp of old bay, plus more for sprinkling
1 lemon
1/2 c. of panko, plus more for sprinkling
1 lb. of cremini or white button mushrooms

Wipe the mushrooms clean and remove the stems.  If you’d like, chop the stems and sauté with the shallots in the next step or save for another use (like a marinara sauce or a mushroom risotto).  Line a cookie sheet with foil and grease with olive oil or butter.  Place the mushroom caps on the cookie sheet and preheat the oven to 375°.

Sauté the shallots in a small skillet with the butter until translucent.  Let cool to room temperature and then pour into a mixing bowl.  Blend carefully with the egg, mustard, mayo, cayenne, white pepper, thyme, parsley, old bay and the zest of 1 lemon.  Pick over the crab for any extra shells and gently fold into the stuffing mixture.  Fold in the panko.  Fill each mushroom with a few tablespoons of filling.  Sprinkle with panko and old bay on top.  Bake in the oven for 15 minutes until golden.  Cut the lemon into wedges and squeeze over the mushrooms before serving.  Eat and then bust a rhyme.

One thought on “Crab Stuffed Mushrooms”

Comments are closed.