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  • 4 - 6
  • 45m

Maryland Blue Crab-Stuffed Mushroom Caps

My grandmother Edna and her sisters, Cookie and Mimi, loved this recipe. You could eat it with one hand and hold your drink in the other.

It’s one of my favorites, too, because you can prep the mushroom caps ahead of time and bake them moments before your guests arrive.

Try this recipe with your favorite cheese and herbs and spices. My Dad loves Old Bay on everything, so when he’s over, I add in a heaping tablespoon to keep him happy.

Instructions:
  • Place a rack in the middle of the oven and heat to 375 degrees.
  • Over medium heat slick a medium skillet with the olive oil.
  • Add the butter, onion, minced mushroom stems, thyme, and salt.
  • Sauté until the onions are translucent and the stems have released their juices, about 10 minutes.
  • Remove from the heat and transfer to a medium bowl.
  • Add the soaked bread, cheese, and crabmeat.
  • Mix gently until well combined.
  • Meanwhile, wipe off the mushroom caps with a damp paper towel and place them in a large bowl.
  • Cover tightly with plastic wrap and steam the mushrooms in the microwave on high heat for about 2 minutes, stirring once.
  • Timing will vary according to the wattage of your oven.
  • Steam them until they’re just slightly tender.
  • They will finish cooking in the oven.
  • Spread the mushrooms on several layers of paper towels and let drain.
  • Arrange the steamed mushroom caps, hollow side up, on a sheet pan.
  • Stuff them with a nice mound of crabmeat stuffing.
  • Don’t pack the filling too tightly.
  • Bake the stuffed mushrooms for about 15 minutes, or until the filling is golden brown.
  • Serve immediately.
Ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large white onion, finely chopped
  • 2 pounds large white mushrooms, stems removed and pulsed in a food processor until finely minced
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 1 teaspoon kosher salt
  • 1 cup torn day-old bread, soaked in 2 tablespoons water or white wine or dry beer
  • ½ pound Monterey Jack cheese, grated
  • 1 pound fresh Maryland Blue crabmeat, picked over for shells
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