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Baked Crab Stuffed Mushrooms showing roasted dark brown bases and heaping stuffing with melted butter.

Crab Stuffed Mushrooms with Garlic Butter and Golden Breadcrumbs

These Crab Stuffed Mushrooms feature tender roasted caps filled with heaping mounds of lump crab and crispy breadcrumbs. Baked to a golden-brown perfection with a rich melted butter finish, they are the ultimate party appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 20 mushrooms
Course: Appetizer, Snack
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 20 large white button mushrooms stems removed
  • 8 oz lump crab meat (225g) picked over for shells
  • 1/4 cup celery (40g) finely diced
  • 1/2 cup breadcrumbs (60g) plain or panko
  • 4 tbsp unsalted butter (56g) melted
  • 2 tbsp fresh parsley (8g) finely chopped
  • 1/2 tsp paprika for dusting

Equipment

  • 1 Rimmed Baking Sheet Lined with parchment paper
  • 1 Mixing Bowl Medium sized

Instructions
 

Preparation
  1. Clean the mushroom caps and remove stems. Place them cavity-side up on a baking sheet and brush with a small amount of melted butter.
  2. In a bowl, combine breadcrumbs, celery, and half the melted butter. Gently fold in the lump crab meat, being careful not to break the large chunks.
  3. Heap the crab mixture into the mushroom caps. Drizzle with remaining butter and bake at 400°F (200°C) for 18-22 minutes until the tops are charred and the caps are dark brown.

Notes

Use high-quality lump crab for the best texture.
Ensure the oven is fully preheated to achieve the charred peaks without overcooking the seafood.
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