One bite of my Crab Stuffed Mushrooms, stuffed with rich and delicious crab imperial and you’ll agree that these delicious bites of heaven are definitely the king of appetizers.
Crab Stuffed Mushrooms are the perfect appetizer during the holiday season or any time of year. They’re easy to make and can be prepared ahead of time and stored in your refrigerator until your guests arrive.
Stuffing mushrooms with crab imperial is a delicious way to celebrate holiday get-togethers with friends and family. They bake up a nice golden brown and are guaranteed to impress.
If you love seafood appetizers, my Crab Stuffed Shrimp are ah-mazing!
Let’s start by gathering the ingredients we need to make Crab Stuffed Mushrooms. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
There are no fillers in my crab imperial, no red peppers, green onions or parmesan cheese…. Just crabmeat and imperial sauce. If you want to add a little crunch to the top you can add a sprinkle of bread crumbs.
What type of crabmeat can I use?
The source of the crabmeat can be from any part of the world that has crabs and includes varieties such as Blue Swimming, Dungeness, Snow, King and of course my favorite Blue Crab.
- Jumbo lump crabmeat
- Lump crabmeat
- Imitation crabmeat
How to make Crab Stuffed Mushrooms
- Add the mayonnaise, egg, old bay seasoning, lemon juice, and parsley to a medium mixing bowl.
- Blend the imperial sauce ingredients together.
- Add the crabmeat to the imperial sauce.
- Gently fold the crabmeat into the imperial sauce, being careful not to break up the lumps of crab meat
Wipe the outside of the mushrooms with a damp paper towel. Remove the mushroom stems and scoop out any bit of the stem that remains. Slice a little off the top of the mushroom so it sits flat in the baking dish.
- Place a tablespoon of crabmeat mixture into the mushroom, letting it mound over top of the mushroom cap, and place the stuffed mushrooms in a baking dish.
- Add about 2 ounces of marsala wine or your favorite white wine to the bottom of the baking dish. This will add flavor to the mushrooms while their cooking. *You can also use vegetable stock.
- Bake the stuffed mushrooms at 350 degrees F for 20 minutes or until golden brown.
Serve the mushrooms with lemon wedges and enjoy.
Mushrooms are really easy to clean. All you need to do is wipe the mushrooms with a damp paper towel. Remove the stems and scoop out any bit of the stem that remains. Slice a little off the top of the mushroom so it sits flat in the baking dish.
Whatever you do, don’t wash or soak the mushrooms.
It’s entirely up to you. White button mushrooms or baby Bella mushrooms work equally as well. I would pick whichever looks freshest.
You don’t want the mushrooms to be too small, but you also don’t want them to be too big. Look for mushrooms that can be eaten in one or two bites.