These easy crab dip stuffed mushrooms are a great party appetizer!
Hello! It’s the last post of 2016, are you ready? I thought I would squeeze in one more even though I already shared my Most Popular Posts of 2016 (Sorry, Crab Dip Stuffed Mushrooms, there’s always next year!). I have been working on these Crab Dip Stuffed Mushrooms since November, so I’m excited to finally share them with you! I kept MEANING to share them, and I would make them for a party with every intention of photographing them for the blog, but I always ran out of time. Oh well, more Crab Dip Stuffed Mushrooms for us, no one was complaining.
I adapted this recipe slightly from my Crab Dip Stuffed Artichokes, because crab dip makes everything better, right? I did decide to go with a crispy panko topping and I’m glad that I did because not only does it make the mushrooms look better, but it also gives a nice texture contrast.
I hope everyone has a very safe and Happy New Year! I’ll be bringing you a new post full of healthy recipes on New Years Day, so keep a look out for that. But for now, enjoy some Crab Dip Stuffed Mushrooms and a glass of champagne or two.
Crab Dip Stuffed Mushrooms
- 1 ½ pounds crimini mushrooms
- 2 garlic cloves minced
- 6 ounces cream cheese
- ½ cup sour cream
- 2 ounces shredded aged white cheddar
- 2 tablespoons fresh lemon juice
- ½ teaspoon hot sauce or to taste
- 1 teaspoon old bay seasoning
- 6 ounces lump crabmeat picked over for cartilage
- 1 cup panko breadcrumbs
- 1 teaspoon olive oil
- salt to taste
- Preheat oven to 350°F.
- Carefully remove the stems from the mushrooms and use a small spoon to remove the gills. Place the mushroom caps on a foil lined baking sheet and set aside.
- In a bowl, add the cream cheese and sour cream, stir together until combined.
- Add the shredded cheese, lemon juice, old bay seasoning, hot sauce and garlic. Add salt to taste if desired (I normally find that the crab meat and Old Bay are enough, but it depends on your personal taste).
- Mix until well combined. Fold in the crab meat gently.
- In another bowl, mix together the panko bread crumbs and the olive oil.
- Fill each mushroom cap with the crab dip.
- Top each mushroom with panko bread crumbs. The easiest way to do this is to hold the mushroom over the breadcrumb bowl and use a spoon to sprinkle the breadcrumbs on top, allowing the excess to fall back into the bowl.
- Bake mushrooms for 15-18 minutes, until mushrooms are cooked. Finish under the broiler for 1-2 minutes to toast the breadcrumbs until golden brown. Serve right away.
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make and you may be featured in our weekly Reader Feature!