Stuffed Crab Mushrooms: A Delicious Seafood Appetizer

Serve the stuffed mushrooms hot, ideally with a side of cocktail sauce or a lemon wedge for extra flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a few minutes to restore the texture.
These mushrooms can also be frozen. Place them on a baking sheet to freeze individually before storing them in a freezer bag for up to 2 months. To reheat, bake from frozen at 375°F for 20-25 minutes.
Variations:

Spicy Kick: Add a dash of cayenne pepper or red pepper flakes to the filling for a bit of heat.
Cheesy: For an extra cheesy version, top the stuffed mushrooms with additional shredded cheese (like mozzarella) before baking.
Vegetarian Option: Substitute the crab with cooked spinach or a mixture of vegetables for a vegetarian-friendly stuffed mushroom.
FAQ:

Can I use imitation crab meat instead of lump crab?
Yes, imitation crab meat can be used, though it may alter the flavor slightly. Fresh or canned lump crab will provide a richer, more authentic taste.

Can I prepare these mushrooms ahead of time?
Yes, you can assemble the stuffed mushrooms a few hours in advance and store them in the fridge before baking. Just bake them when ready to serve.

What other types of mushrooms work for this recipe?
You can use large cremini, portobello, or button mushrooms for this recipe. Just make sure the caps are large enough to hold the filling.