My Crab and Shrimp Stuffed Mushrooms is a great appetizer but also a fabulous lunch when served with a side salad. Four of these and a salad can make me very happy! I’ve also served this right along with a steak as an easy “surf and turf” option. You can make these with all crab or all shrimp and lobster always makes a nice touch. Use the Sriracha based on your own taste buds. A couple of dashes provide a very mild heat. Add more if you are so inclined.
You can make this dish and assemble it all the night before you want to bake it. Just store in the refrigerator covered, than bring to room temperature before baking. (About ½ hour should do it). I’ve also made these on the outdoor grill. Just place the dish/pan on the grill and put the lid down and you are good to go.
To get started with this recipe, you’ll want to prep your mushrooms. Wipe the mushrooms clean with a damp cloth or paper towel. Cut off the very tough end of the stem that is dried out. Discard. Then, take the remaining stem and chop finely for the filling. Put that to the side.
Take all your mushroom caps and place them cavity side down in a baking dish sprayed with cooking spray. Roast in a 350 degree F oven for about 10 minutes. Remove from the oven and let cool. This will soften up the mushrooms and partially cook them. When cool enough to handle, turn them over and sprinkle with salt and pepper.
While the mushrooms are baking, you can start prepping the filling. Saute your chopped peppers, onions and mushroom stems in a large skillet that has been sprayed with cooking spray. Sprinkle with salt and pepper and cook until veggies are soft, about 3-5 minutes. Put to the side to cool.
You can then chop up your shrimp and add them to a large bowl. Add the cooled, cooked veggies, cream cheese, crab meat, lemon zest, sriracha, salt and pepper to the bowl and mix well to full incorporate all the ingredients.
Put a heaping spoonful of the filling into each of the mushroom caps. Pack it down and fill all your mushrooms using all the shrimp and crab mixture. Put all the stuffed mushrooms back into the casserole dish.
You can then make the topping. Put our saltines into a large baggie and seal. Using a rolling pin or the back of a large spoon or small pot, crush the crackers. Once crushed, add them to a small bowl. Add the Parmesan, parsley and one tablespoon of melted butter to the bowl and stir to get all everything mixed.
Top each of the mushrooms with some of the topping. Pat down to ensure the topping is sticking to the shrimp and crab mixture. Use all of the topping.
Pour the wine and the remaining melted butter into the casserole dish. Cover the dish with tin foil and bake for 25 minutes in a 350 degree F oven. To keep the tin foil from sticking to the top of the mushrooms, spray the foil on the side you are placing on top of the stuffed mushrooms with cooking spray. After 25 minutes, uncover the mushrooms and put under the broiler to brown up. About 2-3 minutes.
Remove the dish from under the broiler and garnish with more Parmesan cheese, chopped chives and serve with lemon wedges. This is only tasty dish and one your guests are going to love. Do you like stuffed mushrooms? Be sure to try my Fonio and Walnut Stuffed Mushrooms and my Sausage, Fig and Pie Nut Stuffed Mushrooms recipes.
Crab & Shrimp Stuffed Mushrooms
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 Large/Medium Mushrooms, stems removed and finely chopped
- 4 Oz. Lump or Claw Crab Meat
- 4 Oz. Shrimp, chopped into small pieces
- 3 Tbsp. Cream Cheese, room temperature
- 3 Green onions, finely chopped
- ¼ Red Bell Pepper, finely chopped
- ¼ Cup Crushed Saltines
- 2 Tbsp. Heaping Grated Parmesan Cheese
- 1 Tbsp. Parsley, chopped
- 2 Tbsp. Land ‘o Lakes Light Butter, divided
- 2 Lemons, one zested and one cut into wedges
- Sriracha to taste
- Salt & Pepper to taste
- ¼ Cup White Wine
- Cooking Spray
- 1 Tbsp. Chives, finely chopped (to serve)
- Lemon Wedges (to serve)
- More Parmesan cheese (to serve)
Instructions
- Preheat oven to 350 degrees F. Wipe your mushroom caps clean. Place caps, cavity side down, in a baking dish sprayed with cooking spray. Bake for 10 minutes to soften. Remove from oven. Cool until able to handle. Turn over and salt and pepper the inside of the caps.
- Meanwhile, sauté the chopped pepper, mushrooms and onions in a skillet on the stove that has been sprayed with cooking spray. Salt and pepper the mixture. Put to the side to cool.
- In a bowl, mix the crab, shrimp, cream cheese, cooled mushrooms, onions and peppers, lemon zest, a couple of dashes of Sriracha, salt and pepper. Fill the mushroom caps with the mixture and put back in the baking dish.
- In a small bowl, mix the crushed saltines, Parmesan cheese and chopped parsley. Add one tablespoon of melted butter and mix. Top the mushrooms with the breadcrumb mixture. Press down on the crumbs so they adhere to the filling.
- Pour the wine and the remaining tablespoon of melted butter around the mushrooms in the baking dish. Cover with foil. Bake for 25 minutes. TIP: spray the foil on the side touching the mushrooms. It will prevent sticking when you remove it.
- Uncover the mushrooms and put under the broiler for two minutes to brown the top. Serve garnished with the chopped chives, more freshly grated Parmesan and the lemon wedges.
