Emma Wilson
If you're a fan of Red Lobster's famous crab stuffed mushrooms, you'll be thrilled to learn how to recreate this delicious appetizer at home. This recipe combines the rich, savory flavors of crab meat, cream cheese, and a blend of spices, all nestled inside juicy, tender mushroom caps. Perfect for parties, date nights, or as a decadent starter, these crab stuffed mushrooms are surprisingly easy to make and will impress even the most discerning seafood lovers. With simple ingredients and straightforward steps, you'll be able to enjoy the taste of Red Lobster right in your own kitchen.
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What You'll Learn
- Ingredients Needed: Crab meat, cream cheese, mushrooms, breadcrumbs, garlic, spices, butter, parmesan
- Prepping Mushrooms: Clean, remove stems, hollow caps, pat dry, ready for stuffing
- Making Filling: Mix crab, cream cheese, spices, breadcrumbs, garlic, parmesan, blend well
- Stuffing & Baking: Fill mushroom caps, top with butter, bake at 375°F for 20 minutes
- Serving Tips: Garnish with parsley, serve warm, pair with lemon wedges, enjoy immediately
Ingredients Needed: Crab meat, cream cheese, mushrooms, breadcrumbs, garlic, spices, butter, parmesan
To create crab stuffed mushrooms reminiscent of Red Lobster’s recipe, the ingredients needed are carefully selected to balance flavor and texture. Crab meat is the star, providing a delicate, sweet seafood essence. Opt for lump crab meat for the best texture, ensuring it’s drained and picked over for shells. Cream cheese serves as the creamy base, binding the filling together while adding richness. Use full-fat cream cheese for optimal flavor and consistency. Mushrooms, preferably button or cremini, are the vessel for the stuffing. Choose medium to large caps with sturdy stems, which can be removed and chopped to mix into the filling. Breadcrumbs add a crispy topping; panko works well for extra crunch, but traditional breadcrumbs are also suitable. Garlic is essential for its aromatic depth, minced finely to infuse the mixture without overpowering the crab. Spices like Old Bay seasoning, paprika, and a pinch of cayenne pepper enhance the seafood profile and add warmth. Butter is used both in the filling and for sautéing the mushroom stems, contributing a rich, savory note. Finally, Parmesan cheese is grated over the top before baking, creating a golden, cheesy crust that complements the crab and cream cheese filling.
When preparing the ingredients needed, start by preheating the oven to 375°F (190°C) to ensure it’s ready for baking. Gently clean the mushrooms with a damp cloth to remove dirt, then carefully remove the stems. Finely chop the stems and set the caps aside. In a skillet, melt a tablespoon of butter and sauté the chopped mushroom stems with minced garlic until tender. This step adds flavor and reduces moisture, preventing soggy mushrooms. Meanwhile, in a mixing bowl, combine the crab meat, softened cream cheese, sautéed stems, and spices. Season with salt and pepper to taste, keeping in mind the saltiness of the Parmesan and Old Bay. Mix gently to preserve the crab’s texture.
The breadcrumbs and Parmesan play a crucial role in achieving the perfect finish. After stuffing the mushroom caps with the crab mixture, sprinkle a mixture of breadcrumbs and grated Parmesan over the top. This not only adds a delightful crunch but also helps the filling stay in place during baking. A light drizzle of melted butter over the breadcrumbs ensures they brown evenly and become irresistibly crispy.
To assemble, arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the mushrooms are tender and the topping is golden brown. The ingredients needed work together harmoniously, with the crab meat and cream cheese creating a luscious filling, the garlic and spices adding depth, and the breadcrumbs, Parmesan, and butter delivering a satisfying texture.
This recipe highlights the importance of each ingredient’s role, from the crab meat’s elegance to the butter’s richness. By focusing on quality and balance, these crab stuffed mushrooms capture the essence of Red Lobster’s beloved appetizer, making them a crowd-pleasing dish for any occasion.
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Prepping Mushrooms: Clean, remove stems, hollow caps, pat dry, ready for stuffing
To begin prepping your mushrooms for a crab-stuffed masterpiece reminiscent of Red Lobster’s signature dish, start by selecting fresh, firm button or cremini mushrooms. These varieties hold up well to stuffing and baking. Gently brush off any visible dirt or debris from the mushroom caps using a soft pastry brush or a clean, dry paper towel. Avoid rinsing them under water, as mushrooms absorb moisture quickly, which can affect their texture during cooking. Cleaning them carefully ensures you maintain their natural earthy flavor and firm structure, which is essential for holding the crab stuffing.
Next, remove the stems from the mushroom caps. Hold the stem firmly and twist it gently until it separates from the cap. If it resists, use a small paring knife to carefully cut it loose. Discard the tougher, woody parts of the stems, but save the tender, lighter-colored portions, as these can be finely chopped and added to your crab stuffing mixture for extra mushroom flavor. Removing the stems creates a hollow space in the caps, perfect for filling with the creamy crab mixture.
Once the stems are removed, use a small spoon or a melon baller to carefully hollow out the inside of each mushroom cap. This step ensures there’s ample room for the stuffing and helps the mushrooms cook evenly. Be gentle to avoid breaking the caps, as they need to remain intact to hold the filling. Hollowed caps also allow the flavors of the crab stuffing to meld beautifully with the mushrooms during baking.
After hollowing the caps, pat the mushrooms dry with paper towels to remove any excess moisture. This step is crucial, as dry mushrooms will brown nicely in the oven and prevent the stuffing from becoming soggy. Properly dried mushrooms also ensure that the filling adheres well and doesn’t slide out during the baking process. Once patted dry, arrange the mushroom caps on a baking sheet or dish, ready to be filled with your prepared crab stuffing.
With your mushrooms cleaned, stemmed, hollowed, and dried, they are now perfectly prepped for stuffing. This meticulous preparation sets the foundation for a dish that rivals Red Lobster’s crab-stuffed mushrooms. The clean, hollow caps will cradle the rich, flavorful stuffing, creating a harmonious blend of textures and tastes. Your mushrooms are now ready to be transformed into a decadent appetizer that’s sure to impress.
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Making Filling: Mix crab, cream cheese, spices, breadcrumbs, garlic, parmesan, blend well
To begin making the filling for your crab-stuffed mushrooms, start by gathering all the necessary ingredients: crab meat, cream cheese, a blend of spices (such as Old Bay seasoning, paprika, and a pinch of cayenne pepper for a subtle kick), breadcrumbs, minced garlic, and grated Parmesan cheese. Ensure the cream cheese is softened to room temperature to facilitate easier mixing. In a medium-sized mixing bowl, combine the cream cheese with the minced garlic, blending them together until the garlic is evenly distributed. This base will provide a rich, creamy foundation for the filling.
Next, add the crab meat to the cream cheese mixture, taking care to break up any large lumps of crab to ensure an even texture. Gently fold the crab into the cream cheese, being careful not to overmix, as you want to maintain the delicate flakes of crab meat. Follow this by incorporating the breadcrumbs, which will help bind the filling and add a subtle crunch. Use plain or seasoned breadcrumbs depending on your preference, but keep in mind that seasoned breadcrumbs may alter the overall flavor profile slightly.
Now, it’s time to add the spices. Sprinkle in your chosen blend, starting with a teaspoon of Old Bay seasoning, a half-teaspoon of paprika, and a pinch of cayenne pepper. Adjust the amounts based on your taste preferences, but be cautious with the cayenne, as a little goes a long way. Mix these spices into the crab and cream cheese mixture until they are fully incorporated, ensuring every bite will be flavorful. The spices should complement the natural sweetness of the crab without overpowering it.
Finally, stir in the grated Parmesan cheese, which will add a sharp, nutty flavor and help bind the filling further. Mix everything together until the filling is well combined, with all ingredients evenly distributed. The mixture should be thick and cohesive, perfect for stuffing into mushroom caps. Taste a small amount of the filling and adjust the seasoning if needed, ensuring it’s balanced and delicious. Once the filling is ready, it’s time to prepare the mushroom caps for stuffing, bringing you one step closer to recreating the Red Lobster-inspired crab-stuffed mushrooms.
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Stuffing & Baking: Fill mushroom caps, top with butter, bake at 375°F for 20 minutes
To begin the stuffing and baking process for your crab-stuffed mushrooms, start by preparing the cleaned mushroom caps on a baking sheet or oven-safe dish. Ensure the caps are evenly spaced to allow for proper cooking. The stuffing mixture, which typically includes a blend of crab meat, cream cheese, breadcrumbs, garlic, and spices, should be generously spooned into each mushroom cap. Aim to fill each cap to the brim, creating a slight dome shape with the stuffing. This ensures a hearty and flavorful bite.
Once the mushroom caps are filled, it’s time to add a touch of richness. Place a small pat of butter or a drizzle of melted butter on top of each stuffed mushroom. This step not only enhances the flavor but also helps the topping brown beautifully during baking. The butter acts as a finishing touch, adding a luxurious texture and depth to the dish that mimics the indulgent quality of Red Lobster’s version.
Preheat your oven to 375°F (190°C) while you’re preparing the mushrooms to ensure it’s ready when you are. Once the oven is heated, place the baking sheet or dish inside. Bake the stuffed mushrooms for approximately 20 minutes, or until the stuffing is heated through and the tops are golden brown. Keep an eye on them during the last few minutes to avoid over-browning, as ovens can vary in temperature.
During the baking process, the flavors of the crab, cream cheese, and spices meld together, while the butter creates a slightly crispy, golden crust on top. The mushroom caps themselves become tender but retain a slight bite, providing a perfect contrast to the creamy stuffing. This combination of textures and flavors is what makes crab-stuffed mushrooms a standout appetizer.
Once the baking time is complete, remove the mushrooms from the oven and let them cool for just a minute or two before serving. They’re best enjoyed warm, allowing the flavors to shine. This stuffing and baking method is straightforward yet effective, ensuring your crab-stuffed mushrooms are as delicious and impressive as those served at Red Lobster. Serve them as an appetizer or part of a seafood spread for a memorable dining experience.
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Serving Tips: Garnish with parsley, serve warm, pair with lemon wedges, enjoy immediately
When serving your homemade crab stuffed mushrooms inspired by Red Lobster, the presentation and final touches can elevate the dish to restaurant-quality levels. Start by garnishing with parsley—a sprinkle of freshly chopped parsley not only adds a pop of color but also a subtle herbal freshness that complements the rich, savory flavors of the crab and mushroom filling. Use flat-leaf parsley for a more delicate appearance, and ensure it’s evenly distributed over the mushrooms for a polished look. This simple step makes the dish visually appealing and enhances its overall appeal.
Next, it’s crucial to serve the mushrooms warm. Crab stuffed mushrooms are best enjoyed when the filling is hot and the mushrooms are tender but not soggy. To achieve this, bake the mushrooms just before serving, ensuring they come straight from the oven to the table. If you’re preparing them for a gathering, keep them warm in a low-temperature oven (around 200°F) until ready to serve. Warmth not only enhances the texture but also allows the flavors to meld together perfectly, creating a comforting and indulgent bite.
To add a bright, tangy contrast to the richness of the dish, pair the mushrooms with lemon wedges. A squeeze of fresh lemon juice just before eating cuts through the creaminess of the crab mixture and adds a refreshing zing. Place a small wedge of lemon on each plate or on a shared platter, encouraging guests to customize their dish to their taste. The acidity of the lemon also helps balance the dish, making each bite more vibrant and memorable.
Finally, encourage everyone to enjoy the mushrooms immediately. Crab stuffed mushrooms are at their best when freshly baked, as the textures and flavors are most pronounced. Waiting too long can cause the mushrooms to become watery or the filling to dry out. Serve them as soon as they’re garnished and paired with lemon, inviting guests to savor the warmth, creaminess, and seafood goodness while it’s at its peak. This ensures a delightful dining experience that rivals the quality of Red Lobster’s signature dish.
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Frequently asked questions
You’ll need button mushrooms, crab meat (fresh or canned), cream cheese, shredded cheddar or Parmesan cheese, breadcrumbs, garlic, butter, lemon juice, parsley, salt, and pepper.
Clean the mushrooms by wiping them with a damp cloth or paper towel. Remove the stems by gently twisting them out, then hollow out the caps slightly to create space for the stuffing.
Mix crab meat with softened cream cheese, shredded cheese, breadcrumbs, minced garlic, melted butter, lemon juice, and chopped parsley. Season with salt and pepper to taste, then spoon the mixture into the mushroom caps.
Preheat your oven to 375°F (190°C) and bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden and bubbly.
Yes, you can prepare the stuffed mushrooms up to a day in advance. Store them covered in the refrigerator, then bake them just before serving for the best texture and flavor.
