Description
A delicious recipe for crab-stuffed mushrooms inspired by Ruth’s Chris, perfect as an appetizer.
Ingredients
Scale
- 1 pound crab meat, drained and checked for shell fragments
- 1/4 cup lemon juice, optional
- 1/4 to 1/2 cup breadcrumbs
- 1 large egg, lightly beaten
- 1/2 cup Monterey Jack cheese, grated
- 1/2 cup red bell pepper, finely diced
- 2 tablespoons chopped fresh dill or parsley, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- 16 to 20 large white mushrooms, stems removed
- 2 tablespoons olive oil or melted butter, for brushing
Instructions
- Gently clean mushroom caps and remove stems. Arrange the caps gill-side up on a baking sheet and brush with olive oil or melted butter.
- In a mixing bowl, gently combine the crab meat, lemon juice if desired, breadcrumbs, beaten egg, Monterey Jack cheese, diced red bell pepper, and herbs. Season with salt and black pepper, then mix until just evenly incorporated.
- Spoon the prepared crab mixture into each mushroom cap, pressing lightly to help the filling adhere and mound slightly.
- Transfer the stuffed mushrooms to the oven and bake at 350°F to 375°F for 15 to 20 minutes, or until the caps are tender and the filling is firm and lightly golden.
- Allow to cool briefly and serve warm as an appetizer.
Notes
- Adjust the amount of breadcrumbs based on the desired consistency of the filling.
- Can substitute crab meat with other seafood if preferred.
- For added flavor, consider using different herbs such as thyme or chives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg