Step 2. In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use. Step 3. Wipe the mushrooms clean with a damp towel. Remove stems. Dec 17, 2021 · Crab Stuffed Mushrooms are the perfect combo of mini crab cakes and classic stuffed mushrooms. These melty, meaty mouthfuls are chock full of lump crab and cheesy goodness, with a pinch-perfect hint of Old Bay, and crispy baked topping. Dec 16, 2021 · Crab-Stuffed Mushrooms are not only filled with yummy lump crab meat but bacon and spinach! A perfect addition to any holiday party! I can’t believe that Christmas is a week away and 2017 is coming to an end. Step 3. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Step 4. Dec 18, 2019 · Crab Stuffed Mushrooms. Whether you use fresh or frozen, flaked or lump crab meat, these are always a hit and can be made in no time. These crab stuffed mushrooms start with mushrooms like a Cremini with the stems removed. Room temp cream cheese gets mixed with spices, Worcestershire sauce and cheese thats stuffed into each mushroom. Fold in crabmeat; set aside. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake until mushrooms are tender and filling is lightly browned, 15-20 minutes. Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled! Sep 20, 2020 · Lightly spray mushrooms with olive oil spray; set aside. In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper. Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom). Combine oil and remaining Panko crumbs until evenly coated. Wipe mushrooms with a damp paper towel to clean. Remove stems, set aside caps and chop stems to add to filling. In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt. Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms. Wipe the caps clean with a damp paper towel, then toss with 2 …