These easy crab dip stuffed mushrooms are a great party appetizer!
1 and a half pounds crimini mushrooms
2 garlic cloves, minced
6 ounces cream cheese
½ cup sour cream
2 oz 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 degrees.
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.
Recipe by Fox and Briar at https://www.foxandbriar.com/crab-dip-stuffed-mushrooms/