Stuffed mushrooms are always a hit when it comes to classic appetizers. They’re warm, savory and often the first thing that goes when passed around at a party. This version swaps the typical breadcrumb filling with succulent crab meat to up the ante. The result is a luxurious bite that will have your guests raving.
This recipe calls specifically for backfin crab meat. Backfin is a combination of jumbo lump crab meat, which is the large meat that comes from the joint of the swimming fins, and special crab meat, which is the loose or separated meat that comes from the crab’s body. You might also find backfin crab meat labeled as “lump crab meat.” While jumbo lump crab meat is thought to be the most prized, it’s also the most expensive. Backfin crab meat comes at a lower price point and the smaller pieces of meat are actually preferable when used as a stuffing. That means you won’t have to break the bank to make these stuffed mushrooms.
Feel free to stuff the cremini (also known as baby bella) mushrooms a day ahead of time and store them in an airtight container in the refrigerator. Bring them to room temperature on the counter while the oven preheats, then bake as directed. The lemon butter sauce that’s drizzled on top of the stuffed mushrooms, however, is best made fresh. Keep it warm on the stovetop until you’re ready to serve and spoon it over the mushrooms before carrying them out to your family and friends.
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- 12 large cremini mushrooms, cleaned
- 3/4 cup backfin crabmeat
- 3/4 cup fresh breadcrumbs
- 2 large scallions, minced
- 1 tablespoon minced parsley or celery tops (with leaves)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons milk
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cornstarch
Preheat the oven to 375 degrees F.2.
Pop the stems out of the mushrooms and scrape out the inner gills with a spoon or tip of a paring knife. Place the mushroom caps stem-side-up on a baking sheet.3.
In a large bowl, combine crab, breadcrumbs, scallions, parsley, salt and pepper together. Add the milk and stir until the filling is moistened.4.
Scoop the crab filling into the mushrooms, dividing it evenly between the open caps. Bake for about 15 minutes, until the filling is browned and golden on top.5.
Let the mushrooms rest while you make the sauce: Melt the butter in a saucepan over low heat. Whisk the lemon juice and cornstarch in a small bowl, then whisk into the melted butter. Continue to whisk until the sauce comes together. Drizzle the sauce over the mushrooms and serve warm.