Crab-Stuffed Mushroom Bake Recipe
This crab-stuffed mushroom bake is a simple oven recipe: large mushroom caps are filled with a crab mixture, then baked until hot and set. The ingredients are straightforward and the how-to steps are quick—finish with a little lemon for a fresher taste.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 375°F (190°C). Lightly grease a baking tray with 1/2 tablespoon butter so the mushrooms release easily.
Prepare the mushrooms
Gently remove stems from the 12 large mushrooms. Arrange the caps on the tray. Finely chop the stems along with the extra 2 mushrooms.
Mix the filling
In a bowl, combine crabmeat, chopped mushrooms, onion, mayonnaise, egg, and lemon juice. Stir until evenly mixed, but don’t mash it too much.
Stuff the caps
Spoon the filling into the mushroom caps. Lightly press so it sits securely and forms a small mound.
Add the topping fat
Drizzle a little melted margarine over each stuffed mushroom to keep the top from drying out as it bakes.
Bake and serve
Bake for 18–22 minutes, until the mushrooms are tender and the filling looks set and hot. Let rest for 2 minutes, then serve warm; add a few drops of lemon if you like.