Make Ahead: Crab Stuffed Mushrooms

A fabulous anytime, event, or Holiday appetizer!
Make just enough for a family of four or double and triple the recipe for guests.

8 oz Wild Caught Lump
Snow Crab Meat
1 lb. Cremini Mushrooms
1 8 oz package Cream Cheese
4-5 Scallions
3 TBSP Mayonnaise
1 Cup Bread Crumbs
1 Cup Grated Parmesan
1 TBSP Olive Oil
1/4 tsp Cayenne Pepper
1/2 Tsp Sea Salt
1 Lemon (Garnish)

Serving Size 2-4
Don’t forget the breadcrumbs! I like to use Italian but Panko will work as well.
In a salt water bath dip mushrooms to clean removing the insides of the caps with a small spoon. Dry with a paper towel.
Now finely dice the scallions.
Some choose to include the
white parts of the scallion.

They do add more flavor.
Chop the lump crab meat so it blends better once combined.
Add lump crab, Parmesan, cream cheese, breadcrumbs to a large bowl.
Add the mayo.
Add cayenne but no more than 1/4 tsp!
Grate in some sea salt.
Toss in a TBSP of olive oil.
Combine all ingredients until this consistency.
Don’t be afraid to use clean hands to mix.
Spray a ceramic baking dish with cooking spray.
Fill each mushroom cap with mixture.
Refrigerate for 1-8 hours.
Enjoy! Simply delicious.
Extra filling? No worries.
Seal it up and freeze for the next event.
The same for any unused crab.

It should keep in vacuum sealed bags for up to 3 months.

When ready to serve. Remove from the fridge and low broil (bottom rack) for 5-7 mins and serve warm.

Copyright 2021. Writing, Original Recipe Content, Photography, by Andrea Danielle Pistella.

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