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
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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.
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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.
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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.