I need a good recipe for stuffed mushrooms with crabmeat.?

Question

My boyfriend always orders mushrooms stuffed with crabmeat when we eat out. He pretty much judges the restaurant based on that-If they get them right, the rest of the meal is fine. I would love to be able to make them at home for him sometime. I am no chef, but can seperate eggs if I have too! Please help.

Answer 1

Maybe you could surprise him by making stuffed mushrooms with something different,

Stuffed with Italian Sausage - http://www.gourmet-living.com/recipes.html?recipe=491

Stuffed with Cheese -
http://www.gourmet-living.com/recipes.html?recipe=28407

Bacon Stuffed Mushroom - http://www.gourmet-living.com/recipes.html?recipe=13015

If you want to stick with Crabmeat here is a recipe for that - http://www.gourmet-living.com/recipes.html?recipe=22626

Answer 2

Does he like the ones at Red Lobster? Here's how they make theirs. They used to have this recipe posted on their website. I don't know if they still do or not, but I saved it because it's so good:

Red Lobster Crab Stuffed Mushrooms

1 pound fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers, crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 white Cheddar cheese slices

Preheat oven to 400 degrees F.

Sauté celery, onion and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.

Combine the sautéed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned. Yields 6 servings.

Chef's Tip: You can use a pastry bag with a large tip to fill the mushrooms.

Answer 3

I make mine with shrimp but you can use crabmeat or shrimp. I just made these yesterday( I am in LOVE with stuffed mushrooms)
what you need:
2 Packs of whole mushrooms
1 pack of cream cheese
1 celery
1-2 green onions
one can of tiny shrimp(or crabmeat)
onion powder
salt and peper.
Okay wash the mushrooms then put them on a plate with the hole up, place plastic wrap on the plate(poke a hole in the top so steam can get out) and microwave mushrooms for 2 min. (so that way they are soft when you cook them you dont want hard mushrooms)
Put cream cheese and shrimp in a bowl, chop up celery and green onion (cut also some of the white part of green onions known as scallons) place them in the bowl with the cream cheeses. Sprinkle salt pepper and onion poweder in bowl also. If he likes spicy things you can add a splash of texas pete(hot sauce, and brand is fine) the mix up bowl. Go back to the mushrooms and turn them upside down so the water gets out of the mushroom. Take a baking pan and spread a layer of butter on it then place the mushrooms on it. Take a spoon and put the filling in it. After your done place in the oven under "broil" for about a min. Then take it out and sprinkle grated parm on top and all done ;) e-mail me if you have any questions

Answer 4

Get some canned or fresh crabmeat mix it with japanese bread crumbs, they are fluffier, grated parmesan cheese, a minced garlic clove, and fresh flat leaf parsley. Season w/ salt and pepper and stuff the mushrooms.

Answer 5

hi try this....

Crab Patties

3 tbslespoon butter
4 tablespoons flour
2 cup crab meat
1 cup milk
1/2 cup bread crumbs
1 teaspoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon worcestershire sauce

Malt butter, add flour and mix well. Slowly add milk and cook until thick. Add remaining ingredients. Cool and form into round patties. Roll in bread crumbs, dip in egg previously beaten and roll again in brad crumbs. Fry in deep hot fat and drain on absordent paper. Serve hot with the following sauce:
To one cup mayonnaise dressing add ten small sweet pickles finely chopped and a teaspoon of minced parsley....

Answer 6

Enjoy these!!