She Strengthens

Elegant Appetizers Made Easy: Crab-Stuffed Mushrooms

When it comes to impressing your guests, few things beat the charm of a beautifully presented appetizer. And what better way to do so than with a dish that combines the earthy flavor of mushrooms with the richness of crab? Our crab-stuffed mushrooms recipe is a masterclass in simplicity and elegance.

A Flavorful Filling

The key to this recipe lies in the filling, which brings together the sweetness of shallots, the smokiness of paprika, and the tang of sherry. Add to this the freshness of lemon juice and the richness of crabmeat, and you have a flavor combination that’s sure to delight.

Toasting Panko for Added Crunch

One of the secrets to this recipe is the use of toasted panko breadcrumbs, which add a satisfying crunch to the filling. Simply toast the panko in a pan over medium-high heat, stirring occasionally, until lightly browned.

Assembling the Mushrooms

Once you’ve prepared the filling, it’s time to assemble the mushrooms. Simply place the mushrooms, cap side down, on a baking sheet lined with paper towels, and fill each cap with the crab mixture. Broil until the cheese is melted and bubbling, and serve hot.

Tips and Variations

For an added touch of flavor, try substituting the paprika with Old Bay Seasoning for a distinctly Maryland-inspired twist. And if you’re looking for more inspiration, be sure to check out our other mushroom-based recipes, including our Portobello Mushrooms Stuffed with French Onion Soup and Stuffing-Stuffed Mushrooms.

Recipe Details

Yields: 6 to 8 servings as an hors d’oeuvre
Difficulty: Easy
Total Time: 30 minutes
Active Time: 30 minutes

Ingredients

• 1 tablespoon olive oil
• 24 medium white mushrooms, stems removed and wiped clean
• 3 tablespoons panko
• 2 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons dry sherry
• 1/4 pound fresh lump crabmeat
• 1/4 cup shredded fontina cheese
• 1 teaspoon freshly squeezed lemon juice

Instructions

1. Heat the oven to broil and arrange a rack in the middle.
2. Line a large plate with paper towels; set aside.
3. Coat a baking sheet with olive oil and place in the oven for 2 minutes.
4. Remove the baking sheet from the oven and evenly arrange mushrooms, cap side down and 1 inch apart, on the baking sheet.
5. Broil until the surface of the caps touching the baking sheet is golden brown, about 4 to 5 minutes.
6. Remove from the oven and transfer mushrooms to the paper-towel-lined plate, browned side up, discarding any moisture collected inside the caps; set aside.
7. Wipe the baking sheet dry with a paper towel; set aside.
8. Place panko in a medium frying pan over medium-high heat. Toast, stirring occasionally, until lightly browned, about 5 minutes.
9. Transfer to a medium bowl; set aside.
10. Wipe any crumbs from the pan with a paper towel.
11. Reduce heat to medium, return the pan to heat, and melt butter until foaming.
12. Add shallot, paprika, salt, and pepper and sauté, stirring occasionally, until shallot has softened, about 3 minutes.
13. Add sherry and cook until the alcohol smell has dissipated, about 2 minutes.
14. Add toasted panko and stir to combine.
15. Remove mixture to a medium bowl and let cool slightly.
16. Meanwhile, transfer mushrooms, cap side down and 1 inch apart, to the dried baking sheet.
17. Add crabmeat, cheese, and lemon juice to the reserved shallot mixture and gently fold until evenly incorporated.
18. Divide filling evenly among mushrooms.
19. Broil until the cheese is melted and bubbling, about 3 minutes.