Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Crab Stuffed Mushrooms

February 16, 2014 by jessfuel 6 Comments

This weekend I’m busy working on some really awesome changes for this lil ole blog here. I’m pretty excited and you all will get to see why very, very soon! In the meantime, here’s a great appetizer recipe to keep your palate satisfied.

Crab Stuffed Mushrooms

Stuffed mushrooms are one of my favorite appetizers, and these ones are pretty spectacular. They’re like mini crab cakes stuffed inside mushrooms. That doesn’t sound too bad, right?

Crab Stuffed Mushrooms

(adapted from CDKitchen)

  • 1 lb mushrooms
  • 1 tbsp olive oil
  • 1/4 cup celery, finely chopped
  • 2 tbsp finely chopped onion
  • 2 tbsp finely chopped red bell pepper
  • 8 oz crab meat
  • 2 cups oyster crackers, crushed
  • 1/2 cup shredded Cheddar cheese
  • 1/4 tsp garlic powder
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup water
  • Sliced cheddar, for topping

Preheat oven to 400 degrees.

Wash the mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems.

Heat olive oil in a large pan over medium heat. Add celery, onion, red pepper and mushroom stems to the pan and saute for 3-4 minutes until soft. Remove from heat and let cool a few minutes.

Add all other ingredients (except cheese slices) to the pan and mix well.

Crab Stuffed Mushrooms

Fill each mushroom cap with stuffing and place in a buttered or nonstick-sprayed baking dish.

Crab Stuffed Mushrooms

Cover each mushroom with a small slice of cheese.

Crab Stuffed Mushrooms

Bake 15 minutes, until cheese is lightly browned. Serve warm.

Crab Stuffed Mushrooms

If you have any extra stuffing (I had a little), add some extra crab, another egg and a splash  of milk. Form it into patties and bake in the oven– easy crab cakes!

I loved these mushrooms AND the next day’s crab cakes. The Old Bay and the cheddar gave them great flavor. I’ll definitely make these again!

LOVE stuffed mushrooms?

Check out these recipes, too!

Stuffed Mushrooms

Salmon Stuffed Portobellos by Flying on Jess Fuel

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Appetizers

« Blueberry, Beet and Goat Cheese Salad
Sambal Chicken Skewers {And $50 Giveaway} »

Comments

  1. Nancie says

    February 16, 2014 at 3:47 pm

    These look Soooooo Good! I’m pinning these.! Have to try them. Thanks for the recipe

    Reply
  2. Mika says

    February 18, 2014 at 11:14 pm

    Healthy and delicious!
    Coming from Mix it up Monday! Come-by my blog and say hi!

    Reply
  3. Mike says

    May 31, 2014 at 3:34 pm

    Hey Jess! I just made these stuffed mushrooms for Erin and a little crawfish boil tonight. They are delicious! I used fresh garlic and ritz crackers to substitute…came out great. Thanks for sharing the recipe!

    Reply
    • Mike says

      May 31, 2014 at 3:36 pm

      Forgot to add, I used smoked Gouda for the cheese topping too:)

      Reply
      • jessfuel says

        June 1, 2014 at 8:42 am

        Yayyy! Glad you liked them! Your additions sound amazing… especially the gouda, yum!

        Reply
  4. William says

    August 19, 2021 at 1:11 pm

    These didn’t suck! I substituted sour cream for the mayo. Great tasting /healthier alternative..

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2022 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress