Recipe courtesy of Mary Berg
Crab-Stuffed Mushrooms
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 16
- Cholesterol
- 71
- Sodium
- 993
- Total: 35 min
- Active: 10 min
Ingredients
Olive oil, for drizzling
24 to 26 large cremini or 8 portobello mushrooms, stems removed
Kosher salt and freshly ground black pepper
3 tablespoons (45 milliliters) mayonnaise
1 large egg
1/2 lemon, zested and juiced
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh tarragon
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon seafood seasoning
12 soda crackers, finely crushed
1 1/2 cups (about 227 grams) cooked crab meat
Directions
- Preheat your oven to 400 degrees F.
- Drizzle a baking sheet with oil, add the mushrooms, season with salt and pepper and toss to coat. Flip the mushrooms so that they are cap-side down.
- In a medium bowl, whisk together the mayonnaise, egg, lemon zest and juice, parsley, tarragon, Worcestershire, Dijon and seafood seasoning. Season with salt and pepper. Stir in the crushed crackers and crab meat.
- Overstuff the mushroom caps with the crab mixture, then drizzle the top with a little more oil. Bake until golden brown, 20 to 25 minutes.