Tapas Tuesday: Crab Stuffed Mushroom Caps
Recipe type: Appetiser
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Crab Stuffed Mushroom Caps are an easy, crowd pleasing appetizer. Serve them at your next tapas party.
  • ½ pound crab meat, picked through, shells removed
  • 1 pound button mushrooms, large ones sorted out, gills and stems removed
  • 3 tablespoons butter or olive oil or mix
  • ¼ teaspoon garlic powder, more or less
  • ¼ teaspoon Old Bay, more or less
  • ½ teaspoon Worcestershire Sauce
  • salt and pepper to taste
  • juice of half a lemon
  • 2 tablespoons bread crumbs
  • 1 tablespoon Parmesan cheese, optional
  1. Preheat the oven to 450.
  2. Heat the olive oil and/or butter in a large skillet.
  3. Add the mushroom caps and stir to cover.
  4. Heat slightly to soften the caps.
  5. Remove to an oven proof pan or casserole dish, set aside.
  6. Add the crab to the skillet, and season with the garlic powder, Old Bay, Worcestershire Sauce, salt and pepper. Add more butter or olive oil if needed.
  7. Stir in the bread crumbs, Parmesan cheese and lemon juice.
  8. Fill the mushroom caps with the crab mixture.
  9. Place in the oven for 5 to 8 minutes until heated through and the bread crumbs begin to brown.
Recipe by Lydia's Flexitarian Kitchen at https://lydiasflexitariankitchen.com/tapas-tuesday-crab-stuffed-mushroom-caps/