Stuffed champignons with crispy crab filling
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
Mushroom caps stuffed with crab meat are a true delicacy that will not only grace your table with its charming appearance but will also become the most popular appetizer of the evening. Chunks of natural crab meat are mixed with creamy cream cheese, mayonnaise, lemon, herbs, and sautéed celery and bell pepper. Crushed cracker breadcrumbs add a crispy texture to the filling. Divide the filling among large mushroom caps and bake in the oven until golden brown.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 large champignons
- 120 g cream cheese
- 0.5 cup chopped celery
- 1 clove of garlic
- 0.5 cup chopped green onions
- 1/4 tbsp. grated parmesan
- Zest and juice of 1 lemon
- 220 g of crab meat
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Trim the stems from 24 large button mushrooms.
- Wipe the caps with a damp paper towel, then rub with 2 tablespoons of olive oil and season with salt. Arrange on a baking sheet.
- Crush 20 crackers (such as Ritz); toss with 2 tablespoons melted butter. Melt another 2 tablespoons (30 g) butter in a skillet over moderate heat. Add 1/2 cup each finely chopped celery and red pepper; cook until softened, 5 minutes. Add 1 finely chopped garlic clove and cook for 1 minute. In a large bowl, combine 4 ounces (120 g) cream cheese and 2 tablespoons mayonnaise; add 1/2 cup chopped green onions, 1/4 cup each grated Parmesan, breadcrumbs, and finely chopped parsley, the zest and juice of 1 lemon, the celery mixture, and 8 ounces (220 g) lump crabmeat. Spoon the mixture over the mushroom caps and sprinkle with the remaining crushed crackers.
- Bake for 12-15 minutes, then grill until golden brown. Cool for 5 minutes and transfer from the baking sheet to a serving plate.
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