Appetizers Collection

Crab-Stuffed Mushrooms

This crab-stuffed mushroom recipe is perfect for Christmas, New Year's Eve and other holiday parties or any other time you need a quick and easy appetizer. The filling is light and fresh thanks to hearts of palm, a tender vegetable with a mild flavor (similar to artichokes) that doesn't mask the rich, sweet flavor of fresh crabmeat.

Ingredients

  • 24 fresh cremini mushrooms, stems removed
  • ½ cup chopped hearts of palm
  • 5 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon lemon juice
  • ¾ teaspoon Creole seasoning (such as Tony Chachere's)
  • 1 clove garlic, grated
  • 8 ounces fresh lump crabmeat, drained and picked over
  • 3 tablespoons whole-wheat panko breadcrumbs
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon salt
  • Lemon wedges for serving

Directions

  1. Position a rack in upper third of oven. Preheat to 425 degrees F. Place mushroom caps, gill-sides down, on a rimmed baking sheet. Roast until the mushrooms begin to release their juices and are tender when pierced with a paring knife, about 15 minutes.

  2. Meanwhile, combine hearts of palm, mayonnaise, chives, tarragon, lemon juice, Creole seasoning and garlic in a medium bowl; stir until well blended. Add crab; stir gently to combine.

  3. Adjust oven temperature to low broil. Turn the mushrooms over and stuff each mushroom cap with 1 tablespoon of the crab mixture. Combine panko, oil and salt in a small bowl; sprinkle evenly over the mushrooms. Broil until the crab mixture is warmed through and the breadcrumbs are crisp and deeply browned, about 5 minutes. Transfer the mushrooms to a serving platter; serve immediately with lemon wedges.