These Stuffed Mushrooms are a combination of my two favorite appetizers (Crab Cakes and Spinach-Artichoke Dip). They are full of savory, fresh ingredients and are the perfect start to any meal. Make them ahead of time before you have company over and all you have to do is pop them in the oven and you will have an instant crowd pleaser!!!
INGREDIENTS
- 2 eggs, beaten
- 1 pound dungeness crab meat
- 1 cup grated cheese, parmesan,cheddar,mozzarella or a combination
- 1 6 oz jar marinated artichoke hearts, drained and finely chopped
- 1/2 cup green onion, finely chopped
- 1/2 to 3/4 cup breadcrumbs (like panko)
- 3/4 tsp tabasco sauce
- 1/2 cup bacon, cooked and chopped
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 18 large mushrooms, remove and reserve stems
- 1 tablespoon olive oil
- salt and pepper to taste
DIRECTIONS
- Saute chopped mushroom stems in olive oil for 2-3 minutes over high heat.
- In a bowl, combine crab meat, cheese, artichoke hearts, green onion, tabasco sauce, bacon, mayonnaise, sautéed mushroom stems, eggs, lemon juice and most of the bread crumbs. Mix well.
- The stuffing should be moist, but not wet. Add more breadcrumbs as needed.
- Salt and pepper to taste, and refrigerate for at least 1 hour.
- Fill mushrooms with chilled stuffing mixture and bake for 10-15 minutes on oiled baking sheet.
- Cool 5 minutes and serve
winter monroe 
My husband would love this recipe, however I’m not a huge mushroom lover. I was thinking I could make half mushroom and half stuffed in something else. Any recommendations?
Use won ton wrappers. Put into mini-muffin tin, bake 5 min at 350 and you will have little cups to fill.
Have u thought about using zucchini? Hollow it out and put the crab mixture in it. Or how about baby bell peppers? Stuff those.
Have been searching high and low for an appetizer with these exact ingredients but with no bread! Don’t want to fill tummies and ruin the “ta dah” of Christmas supper – thank you!
These look wonderful! How far in advance do you think I can prepare them? I’m having a dinner party Saturday and I’m trying to space out the cooking.
Can’t wait to try! What temp do you suggest baking them on?
This looked so good so I decided to get it a try. I’d say instead of using a pound of crab meat, I’d only use a cup or two of crab. I fallowed this Recipe to the t and all I could taste was crab. What a shame all that work with all those other flavors and all I could taste was crab. Ew! I was looking forward to the bacon flavor at least…
This look s delishes, can i prepared them ahead of time and freeze till i need them or i can’t do that, please let me know. Thxs a lot:-)